Ingredients Jump to Instructions ↓

  1. 3 c Pumpkin flesh, peeled and Cubed 4 Shallots, chopped

  2. 5 c Chicken-like or veggie

  3. 2 c Arborio rice

  4. 1/2 t Powdered saffron

  5. 1 c Dry white wine

  6. 1 T Fresh sage

  7. 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

  8. 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

  9. 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

  10. 1/4 c grated parmesan it would add

  11. 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. 12 Issue

  13. 10 Nov.

  14. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick

  15. 1994. Used

  16. 34, TXFT


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