Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer, cook until hot, about 2 minutes. Set aside, keep warm. In separate saucepan, heat half of oil over medium-low heat. Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm. In medium saute pan, heat remaining oil over medium-low heat. Saute onion until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasoning. Makes 8 to 10 servings. Serving Suggestion: If desired, season additional pumpkin puree to taste with salt, pepper and cinnamon. On serving plate, spoon puree around risotto. Note: When working with hot chilies, wear rubber gloves or plastic baggies over your hands and avoid touching your face. The intense heat can burn the eyes, nose and mouth. >From the Red Sage Restaurant Formatted by Karen Sonnessa
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 102.9mg||3 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 44.5g|
|Protein 4.9g||7 %|
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Calories per serving: 229
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