Name: Pumpkin and Apple Risotto
Ingredients: 2 c Baked pumpkin; pureed, see recipe; 2 c Apple cider; or apple juice; 2 tb 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; peeled, seeded, and diced; 1/2 ts Ground cinnamon; 1/4 ts Ground allspice; 2 tb Fresh marjoram; minced OR 1 teas. dried; 1 ts Salt; 3/4 ts Freshly ground black pepper; 1/4 c Shelled pumpkin seeds

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	tb	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; peeled, seeded, and diced
1/2	ts	Ground cinnamon
1/4	ts	Ground allspice
2	tb	Fresh marjoram; minced OR 1 teas. dried
1	ts	Salt
3/4	ts	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 <ksonness@suffolk.lib.ny.us>
Recipe by: Vegetarian Times, October 1996
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 12, 1998

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