Pumpkin Risotto

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1 review(s) averaging 4. 100% would make again

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Try this Pumpkin Risotto recipe, or contribute your own. "Thanksgivin" and "Nov." are two tags used to describe Pumpkin Risotto.


Ingredients

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Salt & freshly ground black
2 c Arborio rice; (Japanese rice Also works)
4 Shallots; chopped
Vegetable stock
3 c Pumpkin flesh; peeled and cubed
5 c Chicken stock; or veggie
1 tb Fresh sage
Pepper
1/2 ts Powdered saffron; (optional)
1 c Dry white wine; (sub. water Or stock)

Original recipe makes 6

Servings  

Preparation

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

Calories Per Serving: 464 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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