Pumpkin Risotto

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 t Powdered saffron (optional)

1 c Dry white wine (sub. water

Or stock) 1 T 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 [email protected] 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, [email protected] using MMCONV.