Recipe - Pumpkin Risotto

3 cup Pumpkin flesh, peeled and
Cubed
4 Shallots, chopped
5 cup Chickenlike or veggie
Stock
2 cup Arborio rice (Japanese rice
Also works)
One half teaspoon Powdered saffron (optional)
1 cup Dry white wine (sub. water
Or stock)
1 tablespoon Fresh sage
x Salt & freshly ground black
Pepper

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
seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree
pumpkin and set aside. Add rice to shallots and cook 23 minutes over
moderate heat stirring frequently. Add wine and saffron and cook, stirring
constantly until all the lquid has been absorbed. Add the pumpkin and 1 c
stock stirring constantly. After that is absorbed, add the stock One half cup at
a time stirring constantly until absorbed until the rice is cooked (about
1520 min). If you run out of stock add hot water. The risotto should be
thick and creamy in consistensy and just a little runny. When done remove
from heat, add the sage, salt and pepper to taste. If you want to add One fourth c
grated parmesan it would add 1 gram fat/ serving.

adapted this from New York Magazine (10/31/94).

Serve with white wine and crusty Italian bread.

Cheri

Posted by MAYFLIES@aol.com to the Fatfree Dig. Vol.12 Issue 10 Nov. 11,
1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip