Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Pumpkin flesh, peeled and
Cubed
4 Shallots, chopped
5 c Chicken-like or veggie
Stock
2 c Arborio rice (Japanese rice
Also works)
1/2 ts Powdered saffron (optional)
1 c Dry white wine (sub. water
Or stock)
1 tb 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 2-3
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 1/2 cup at a time stirring constantly until
absorbed until the rice is cooked (about 15-20 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 1/4 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.

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