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The risotto should be thick and creamy in consistency and just a little runny. Serve with white wine and crusty Italian bread.
3 cups fresh pumpkin, peeled and cubed
4 shallots, chopped
Water, chicken stock or white wine for sauteing
2 cups rice
1 cup dry white wine
1/2 teaspoons powdered saffron (optional)
5 cups chicken stock
1 tablespoon chopped fresh sage
1/4 cup grated Parmesan cheese
Salt & freshly ground black pepper, to taste
Wrap cubed pumpkin in foil and bake at 350 degrees for 30 minutes. While it bakes, saute shallots in a little water, stock or white wine. In a separate pan, bring the stock to a boil, then reduce heat to simmer.
In a food processor, 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 cup stock, stirring constantly. After that is absorbed, add the rest of 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.
When done, remove from heat, add the sage, Parmesan, and salt and pepper.
Mary Kastor, Rock Island