Pumpkin Risotto
3 c Pumpkin flesh; peeled and cubed
4 Shallots; chopped
5 c Chicken or vegetable stock
2 c Arborio rice (Japanese rice also works)
1/2 ts Powdered saffron (optional)
1 c Dry white wine (substitute water or stock)
1 tb Fresh sage
Salt & freshly ground black pepper
I found and adapted this from New York Magazine (10/31/94). I made
it for dinner last night and it was great. I suppose you could
substitute canned pumpkin, but I used fresh.
The keys to a good risotto are the type of rice - it must be a very
starchy rice - and patient and constant stirring as you add the
liquid. It may sound like a lot of work, but I think the results are
well worth the effort.
Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is
baking, saute shallots in a little white wine, water or stock. In a
separate pan, bring the stock to a boil, then reduce heat to simmer.
Puree pumpkin and set aside. Add rice to shallots and cook
2-3 minutes over moderate heat stirring frequently. Add wine and
saffron and cook, stirring constantly until all the liquid has been
absorbed. Add the pumpkin and 1 c stock stirring constantly.
After that is absorbed, add the stock 1/2 cup at a time stirring
constantly until absorbed until the rice is cooked (about
15-20 minutes). If you run out of stock add hot water. The risotto
should be thick and creamy in consistency and just a little runny.
When done remove from heat, add the sage, salt and pepper to taste.
If you want to add 1/4 c grated parmesan it would add 1 g fat per
serving.
Serve with white wine and crusty Italian bread.
Serves: 6
From:
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Date: Thu, 10 Nov 94 12:03:48 EST
