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Heat the oil in a large pan and saute the onion, garlic and sage for about 5 minutes, until golden. Add the rice and pumpkin and stir-fry for 1 minute until all the rice grains are well coated in oil. Add 1/4 pint of stock and simmer, stirring until absorbed. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed. Meanwhile, process the pine nuts, cheese, milk and nutmeg in a blender until smooth. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes. Season to taste and serve at once. [Formatted to MasterCook by Terri Law on 11/30/96, MC-Recipe on 12/1/96] >From :__The Pumpkin Cookbook__, Nicola Hill Ed., Hamlyn, c. 1996, London. NOTES : This is a rich and creamy risotto, with the slightly unusual inclusion of a pine nut sauce. When pumpkin is not available, use 2 cups winter squash and substitute rosemary for the sage. Posted to MC-Recipe Digest V1 #324 Recipe by: __The Pumpkin Cookbook__, Nicola Hill, Ed. From: Paul & Terri Law
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