Yield: 6 Servings
3 c Pumpkin flesh, peeled and cubed
4 Shallots, chopped
5 c Chicken-like or veggie stock
2 c Arborio rice (Japanese rice works 2)
1/2 ts Powdered saffron (optional)
1 c Dry white wine (sub. water or stock)
1 tb Fresh sage
Salt & freshly ground black Pepper
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. Serve with white wine and crusty Italian bread.
If you want to add 1/4 c grated parmesan it would add 1 gram fat/
adapted from New York Magazine (10/31/94).
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