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Pumpkin Risotto

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      Title: PUMPKIN RISOTTO
 Categories: Digest, Nov., Thanksgivin
      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
           Also works)
    1/2 ts Powdered saffron (optional)
      1 c  Dry white wine (sub. water
           Or stock)
      1 tb Fresh sage
        x  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. If you want to add 1/4 c grated
  parmesan it would add 1 gram fat/ serving.
  
  adapted this from New York Magazine (10/31/94).
  
  Serve with white wine and crusty Italian bread.
  
  Cheri
  
  Posted by MAYFLIES@aol.com to the Fatfree Dig. Vol.12 Issue 10 Nov.
  11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick
  1994. Used with permission. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
 
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