Pumpkin And Sage Risotto With Pine Nut Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Fresh, Herbs, Holidays, Mediterrane, Rice	4	Servings

INGREDIENTS

2	T	Extra virgin olive oil
1		Onion, finely chopped
1		Clove garlic, minced
1	T	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	T	Milk
1	pn	Nutmeg, ground
		Salt, to taste
		Black pepper, to taste

INSTRUCTIONS

12    
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  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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 647 Calories From Fat: 95 Total Fat: 10.8g Cholesterol: 9.5mg Sodium: 255.6mg Potassium: 160.8mg Carbohydrates: 117.6g Fiber: 1.1g Sugar: 2.9g Protein: 16.3g