PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

PUMPKIN RISOTTO
Categories: Thanksgiving
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/ serving.
adapted from New York Magazine (10/31/94).


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart