pumpkin lemon sage risotto with pkin chips

[Guest guest]

to try for the holidays

 

(cals etc: mc and the bbc don't agree)

 

* Exported from MasterCook *

 

Pumpkin, Lemon and Sage Risotto with Pumpkin Chips

 

Recipe By :BBC Good Food 2001 November

Serving Size : 4 Preparation Time :0:35

Categories : Rice and Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds pumpkin squash

2 tablespoons vegetable oil for frying

8 fresh sage leaves

4 ounces unsalted butter

1 red onion -- finely chopped

1 clove garlic -- crushed

10 ounces arborio or risotto rice

1 liter ready-to-serve vegetable broth -- hot

1 lemon; finely grated zest and juice

4 ounces goat cheese

or blue cheese or mascarpone

 

1. Cut pumpkin into wedges and scoop out the seeds. Using a vegetable knife, cut

off the skin. Put one wedge aside for the crisps. Dice the remaining flesh into

bite-sized pieces and set aside.

 

2. Using a swivel vegetable peeler, pare long thing strips off the reserved

pumpkin wedge for crisps. Heat oil in small sauce pan and deep fry 4 to 5 strips

of pumpkin at a time for 1 to 2 minutes until golden and crisp. Drain on kitchen

paper. Fry the sage leaves in the oil for 1 to 2 minutes until crisp. Drain on

kitchen paper and set aside.

 

3. Melt the butter in a large saucepan or deep frying pan. Add the onion and

garlic and cook for 5 to 6 minutes, until very soft. Stir in the diced pumpkin

and cook for 4 to 5 minutes. Tip in the rice and cook, stirring continuously,

for 1 to 2 minutes, until the rice is well coated in the butter and almost

translucent.

 

4. Pour in a ladleful of the hot stock and continue stirring and cooking until

the stock is almost completely absorbed by the rice. Repeat with another

ladleful of stock and continue stirring and cooking until the stock is absorbed.

Continue in this way until all the stock is used up and the risotto is thick and

juicy, with a soup-like consistency, and the rice just tender.

 

5. Stir the lemon zest and juice into the risotto and season with salt and

freshly ground black pepper. Stir in your choice of cheese and just as the

cheese begins to melt through the risotto, spoon the risotto into dishes and

garnish with the pumpkin crisps and fried sage leaves.

 

BBC per serving: 555kcals, 12g protein, 61g carbohydrate; 31g fat; 3g fiber

 

Description:

" New idea for risotto: with lemon and cheese "

Source:

" Article: What's fresh in November "

T(Cooking):

" 0:35 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 665 Calories; 35g Fat (46.3% calories

from fat); 17g Protein; 73g Carbohydrate; 5g Dietary Fiber; 92mg Cholesterol;

1176mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 6 Fat.

 

NOTES : For a creamy result, you must stand over and stir the risotto

continuously as it cooks.

 

Nutr. Assoc. : 5108 2130706543 0 0 0 0 2081 0 3896 0 0

 

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