Pumpkin Risotto -

5 c Chicken-like or veggie

2 c Arborio rice

1/2 t Powdered saffron

1 c Dry white wine

1 T Fresh sage

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

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

12 Issue

10 Nov.

11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick

1994. Used

34, TXFT