March 12, 2010, Newsletter Issue #297: Pumpkin Risotto

Tip of the Week

Serve this wonderful Risotto as the main course with a salad and some fresh crusty Italian Bread or use it as a side served with grilled fish or chicken.

1 tablespoon olive oil
1 onion, finely chopped
1 1/2 cups fresh pumpkin, grated
1 tablespoon chopped fresh sage
1 cup arborio rice
2 1/2 cups chicken broth, as needed
1 cup grated Parmesan cheese
salt and pepper to taste

Heat the chicken broth in a medium saucepan over moderately low heat and keep at
simmer.

In a large saucepan, heat the oil over moderate heat. Add the onion and
saute about 8 minutes, or until soft but not brown.

Add the pumpkin and saute another 5 minutes. Add the rice and saute, stirring
constantly, for about a minute.

Slowly add the broth, about 1/4 cup at a time, stirring frequently.
Donīt add more broth until all the liquid has been absorbed. After 2 cups of broth have been absorbed, the rice should be
tender; add more broth if needed.

Stir in the Parmesan Cheese & chopped sage. Taste and adjust the seasoning adding salt and pepper as desired.
Serve immediately.

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