| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Vegan, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | c | Baked pumpkin, pureed see |
| recipe | ||
| 2 | c | Apple cider, or apple juice |
| 2 | T | Olive oil, divided |
| 2 | c | Arborio rice |
| 2 1/2 | c | Hot water, divided up to 3 |
| Cups | ||
| 1/2 | c | Chopped onion |
| 1/2 | c | Peeled apples, seeded and |
| diced | ||
| 1/4 | c | Roasted red bell pepper |
| peeled seeded and diced | ||
| 1/2 | Scotch bonnet chili, seeded | |
| and minced OR 1 tsp. | ||
| bottled hot sauce | ||
| 1/4 | c | Roasted poblano chili |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | Ground allspice |
| 2 | T | Fresh marjoram, minced OR 1 |
| teas. dried | ||
| 1 | t | Salt |
| 3/4 | t | Freshly ground black pepper |
| 1/4 | c | Shelled pumpkin seeds |
INSTRUCTIONS
Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer, cook until hot, about 2 minutes. Set aside, keep warm. In separate saucepan, heat half of oil over medium-low heat. Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm. In medium saute pan, heat remaining oil over medium-low heat. Saute onion until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasoning. Makes 8 to 10 servings. Serving Suggestion: If desired, season additional pumpkin puree to taste with salt, pepper and cinnamon. On serving plate, spoon puree around risotto. Note: When working with hot chilies, wear rubber gloves or plastic baggies over your hands and avoid touching your face. The intense heat can burn the eyes, nose and mouth. From the Red Sage Restaurant Formatted by Karen Sonnessa <> Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" <> on May 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 83
Total Fat: 9.1g
Cholesterol: 29.3mg
Sodium: 836.8mg
Potassium: 228.2mg
Carbohydrates: 79.7g
Fiber: 1.2g
Sugar: 7.2g
Protein: 8.9g