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)
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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