member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Linda Carnation      

    Sidedish - Pumpkin Risotto

    Source of Recipe

    from diabetic gourmet

    List of Ingredients

    2 c. chicken or vegetable stock, (1 pint)
    1 1/4 c. diced cheese pumpkin or other turban squash, (10 1/2 ounces)
    1/4 c. diced onion
    2 tsp. fresh minced garlic clove
    5 ounces Arborio rice
    1/4 c. dry white wine
    1 1/4 ounces grated Romano cheese

    Recipe

    Heat the stock in a medium saucepan.
    In a separate saucepan, sweat the pumpkin, onions, and garlic in a small amount of the stock until the onions are translucent.
    Add the rice and cook briefly.
    Stirring constantly over a medium to low heat, add the remaining hot stock in 3 separate additions, making sure the rice absorbs each addition of stock before adding the next.
    (When properly cooked, the risotto should have a creamy texture and be firm to the bite.)
    Remove from the heat and stir in the Romano.
    Makes 10 servings or 2 pounds.

    Nutritional info per 3 ounce serving:
    Calories: 80, Fat: 1.5g, Chol: 5mg, Sod: 130mg, Carb: 12g, Diet Fibr: 1g, Sugars: 2g, Prot: 3g
    Diabetic exchanges: 1/2 Bread/Starch, 1 Vegetable

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |