Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pumpkin Riscotto




Source of Recipe


Internet


Recipe Introduction


Served as either a main entree or a side dish~



List of Ingredients




5 C. chicken broth
1 T. olive oil
2 shallots
1 small onion, chopped
1 clove garlic, chopped
Two 12-ounce packages Arborio rice (see note)
3/4 C. dry white wine
1/4 tsp. turmeric
2 C. solid-packed pumpkin
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1/2 C. grated Parmesan cheese
1/4 C. roasted red pepper, chopped

Recipe



Bring chicken stock to a boil in a large saucepan, then reduce heat to simmer.

Heat olive oil in a large heavy saucepan. Saute shallots, onion and garlic until soft, but not brown, about 10 minutes.
Add rice to shallot mixture; cook 2 or 3 minutes over moderate heat, stirring frquently.
Add wine and turmeric, stirring constantly until all the liquid has been absorbed.
Add the pumpkin and 1 C. chicken stock, stirring constantly.
After that is absorbed, add the stock 1/2 C. at a time, stirring constantly until absorbed and rice is cooked (about 20 to 30 minutes). Add a little hot water if stock is gone and rice is still not done.

The risotto should be thick and creamy in consistency and a little runny. When done, remove from heat; add the salt, pepper and nutmeg, adjust seasonings to taste.
Stir in Parmesan cheese and roasted pepper.

Makes 16 servings, served as a side dish.

Note: Arborio rice is an Italian-grown short grain rice that is traditionally used for risotto because of the creamy texture it gives the dish.

To mold, if you wish:
Preheat oven to 350*F.
Spray mold. Scoop warmed cooked risotto into prepared pan. Gently pack risotto down into pan and place on cookie sheet. Bake an additional 20 to 25 minutes. Let stand 5 minutes and unmold onto serving platter.