Pumpkin Risotto

3     c  Pumpkin flesh; peeled and cubed
4        Shallots; chopped
5     c  Chicken or vegetable stock
2     c  Arborio rice (Japanese rice also works)
  1/2 ts Powdered saffron (optional)
1     c  Dry white wine (substitute water or stock)
1     tb Fresh sage
         Salt & freshly ground black pepper

I found and adapted this from New York Magazine (10/31/94).  I made
it for dinner last night and it was great.  I suppose you could
substitute canned pumpkin, but I used fresh.

The keys to a good risotto are the type of rice - it must be a very
starchy rice - and patient and constant stirring as you add the
liquid.  It may sound like a lot of work, but I think the results are
well worth the effort.

Wrap cubed pumpkin in foil and bake at 350o for 30 min.  While it is
baking, saute shallots in a little white wine, water or stock.  In a
separate pan, bring the stock to a boil, then reduce heat to simmer.
Puree pumpkin and set aside.  Add rice to shallots and cook
2-3 minutes over moderate heat stirring frequently.  Add wine and
saffron and cook, stirring constantly until all the liquid has been
absorbed.  Add the pumpkin and 1 c stock stirring constantly.

After that is absorbed, add the stock 1/2 cup at a time stirring
constantly until absorbed until the rice is cooked (about
15-20 minutes).  If you run out of stock add hot water.  The risotto
should be thick and creamy in consistency and just a little runny. 
When done remove from heat, add the sage, salt and pepper to taste.
If you want to add 1/4 c grated parmesan it would add 1 g fat per
serving.

Serve with white wine and crusty Italian bread.

Serves: 6

From: MAYFLIES@aol.com
Date: Thu, 10 Nov 94 12:03:48 EST