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 seperate 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 consistensy 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. Cheri Posted by MAYFLIES@aol.com to the Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (617g)|
|Recipe Makes: 6|
|Calories from Fat: 48 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 12mg||4 %|
|Sodium 602.7mg||21 %|
|Potassium 936.1mg||25 %|
|Total Carbohydrate 84.4g||25 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 81.6g|
|Protein 16.6g||24 %|
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Calories per serving: 464
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