Pumpkin Risotto

Recipe Ingredients

3 cups	711ml	Pumpkin flesh - peeled and
		Cubed
4		Shallots - chopped
5 cups	312g / 11oz	Chicken-like or veggie
		Stock
2 cups	320g / 11oz	Arborio rice - (japanese rice
		Also works)
1/2 teaspoon	2.5ml	Powdered saffron - (optional)
1 cup	237ml	Dry white wine - (sub. Water
		OR stock)
1 tablespoon	15ml	Fresh sage
		Salt & freshly ground black pepper

Recipe Instructions

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 lquid 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 min).

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 gram fat/ serving.

adapted this from New York Magazine (10/31/94).

Serve with white wine and crusty Italian bread.

Source:
Pamela Todd

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