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Risotto With Pumpkin And Almonds

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Life5, Lifetime tv	4	Servings

INGREDIENTS

4	T	Butter
1/3	c	Sliced almonds
2	T	Olive oil
1		Onion, finely chopped
4		Garlic cloves, minced or
		pressed
2	c	Arborio, of other superfino
		rice
1	lb	Fresh pumpkin, peeled seeded
		and
		cut into 1/2-inch
		dice
5 1/2	c	Chicken stock
1	t	Salt
1/2	c	Grated parmesan cheese

INSTRUCTIONS

Place 1/2 Tbsp. of the butter on a plate and microwave, uncovered, on
HIGH for 1 min., or until melted. Add the almonds, stir to coat, and
microwave, uncovered, on HIGH for 3 min., or until toasted and
slightly golden. Set aside.  Place the remaining butter, the oil,
onion, and garlic in a large  bowl and microwave, uncovered, on HIGH
for 3 min., or until the  butter melts and the onion is soft. Add the
rice, stir to coat, and  microwave, on HIGH for 3 min., or until the
rice begins to turn  translucent. Stir in the pumpkin, chicken stock,
and salt. Cover the  bowl and microwave on HIGH for 15 min., or until
boiling.  Remove the cover, stir, and continue to microwave, uncovered,
on HIGH  for 12 min. more, or until the rice is cooked through but
still  chewy. Stir in the cheese, sprinkle the almonds over the top,
and  serve right away.  Copyright credit: 1996 by Victoria Wise and
Susanna Hoffman  Â© 1996 Lifetime Entertainment Services. All rights
reserved.  MC formatted using MC Buster by Barb at PK  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 455 Calories From Fat: 282 Total Fat: 32.2g Cholesterol: 51.4mg Sodium: 1522.2mg Potassium: 740.3mg Carbohydrates: 27g Fiber: 5.1g Sugar: 10.6g Protein: 17.4g