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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Great for entertaining on the holidays to wow your special guests... everyone loves it at my house. Ingredients:
3 cups pumpkin flesh, peeled and cubed |
4 shallots, chopped |
5 cups chicken-like or veggie stock |
2 cups arborio rice (japanese rice works too) |
1/2 teaspoon powdered saffron (optional) |
1 cup dry white wine (sub. water or stock) |
1 tablespoon fresh sage |
salt & freshly ground black pepper to taste |
Directions:
1. 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.
2. 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.
3. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed.
4. Add the pumpkin and 1 cup 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.
5. The risotto should be thick and creamy in consistency 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.
6. If you want to add 1/4 cup grated Parmesan.
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