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Pumpkin and Apple Risotto




Source of Recipe


Vegetarian Times, October 1996


List of Ingredients




2 cups baked pumpkin -- pureed, see recipe
2 cups apple cider -- or apple juice
2 tablespoons olive oil -- divided
2 cups arborio rice
2 1/2 cups hot water -- divided, up to 3 -- Cups
1/2 cup chopped onion
1/2 cup peeled apples -- seeded and diced
1/4 cup roasted red bell pepper -- peeled, seeded, and diced
1/2 Scotch bonnet chili -- seeded and minced OR 1 tsp. bottled hot sauce
1/4 cup roasted poblano chili -- peeled, seeded, and diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons fresh marjoram -- minced OR 1 teas. dried
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 cup shelled pumpkin seeds


Recipe



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.