Pumpkin Risotto
3 c Pumpkin flesh, peeled and Cubed 4 Shallots, chopped 5 c Chicken-like or veggie Stock 2 c Arborio rice (Japanese rice Also works) 1/2 t Powdered saffron (optional) 1 c Dry white...
Ingredients
- 3cup pumpkin flesh, peeled and
- 5cup chicken-like or veggie
- 1cup dry white wine (sub. water
Directions
- 1
3 c Pumpkin flesh, peeled and Cubed 4 Shallots, chopped 5 c Chicken-like or veggie Stock 2 c Arborio rice (Japanese rice Also works) 1/2 t P
- 2
water Or stock) 1 T Fresh sage x Salt & freshly ground black Pepper Wrap cubed pumpkin in foil and bake at 350o for 30 min
- 3
While it is baking, saute shallots in a little white wine, water or stock
- 4
In a seperate pan, bring the stock to a boil, then reduce heat to simmer
- 5
Puree pumpkin and set aside
- 6
Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently
- 7
Add wine and saffron and cook, stirring constantly until all the lquid has been absorbed
- 8
Add the pumpkin and 1 c stock stirring constantly