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Rice: Pumpkin Risotto

Source of Recipe

New York Magazine (10/31/94)


Recipe Introduction

"The keys to a good risotto are the type of rice - it must be a very starchy rice - and patient and constant stirring as you add the liquid. It may sound like a lot of work, but I think the results are well worth the effort."

List of Ingredients

3 c pumpkin flesh, peeled and cubed
4 shallots, chopped
5 c chicken-like or veggie stock
2 c arborio rice (Japanese rice also works)
.5 tsp powdered saffron (optional)
1 c dry white wine (sub. water or stock)
1 Tbs fresh sage
salt & freshly ground black pepper



Recipe

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.
SERVES 6

Serve with white wine and crusty Italian bread.