| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Rice, Herbs, Fresh, Mediterrane, Holidays |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 1 |
lg |
Onion, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
tb |
Fresh sage, or more |
| 3 |
c |
Arborio rice |
| 2 |
c |
Pumpkin flesh, diced |
| 1 3/4 |
pt |
Vegetable stock, boiling hot |
| 1/3 |
c |
Pine nuts |
| 1/3 |
c |
Parmesan cheese, freshly shredded |
| 4 |
tb |
Milk |
| 1 |
pn |
Nutmeg, ground |
|
|
Salt, to taste |
|
|
Black pepper, to taste |
INSTRUCTIONS
Heat the oil in a large pan and saute the onion, garlic and sage for about
5 minutes, until golden. Add the rice and pumpkin and stir-fry for 1 minute
until all the rice grains are well coated in oil.
Add 1/4 pint of stock and simmer, stirring until absorbed. Continue to add
the stock a little at a time, stirring frequently, for about 25 minutes,
until the rice is creamy and all the liquid is absorbed.
Meanwhile, process the pine nuts, cheese, milk and nutmeg in a blender
until smooth. Stir into the risotto, with the final addition of stock, and
simmer for a further 5 minutes. Season to taste and serve at once.
[Formatted to MasterCook by Terri Law on 11/30/96, MC-Recipe on 12/1/96]
>From :__The Pumpkin Cookbook__, Nicola Hill Ed., Hamlyn, c. 1996, London.
NOTES : This is a rich and creamy risotto, with the slightly unusual
inclusion of a pine nut sauce. When pumpkin is not available, use 2 cups
winter squash and substitute rosemary for the sage.
Posted to MC-Recipe Digest V1 #324
Recipe by: __The Pumpkin Cookbook__, Nicola Hill, Ed.
From: Paul & Terri Law <madcook@gte.net>
Date: Sun, 01 Dec 1996 15:15:45 -0600
A Message from our Provider:
“No God, no peace. Know God, know peace.”