pumpkin and apple with onion risotto

[Guest guest]

* Exported from MasterCook *

 

Pumpkin And Apple Risotto (Red Sage)

 

Recipe By :VegTimes 1996-10

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups baked pumpkin puree -- (fresh or canned)

2 cups unfiltered apple cider or apple juice

2 tablespoons olive oil -- divided

2 cups Arborio rice

2 1/2 cups hot water -- divided, up to 3

1/2 cup chopped onion

1/2 cup diced apple -- (peeled and seeded)

1/4 cup diced roasted red bell pepper -- (peeled and seeded)

1/2 Scotch bonnet chili -- seeded and minced

OR 1 tsp. bottled hot sauce, (see note)

1/4 cup diced roasted poblano chili -- (peeled and seeded)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 tablespoons minced fresh marjoram

OR 1 tsp. dried

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/4 cup shelled pumpkin seeds

 

PUMPKIN APPLE BROTH: Place 1 cup pumpkin puree in saucepan with cider or juice.

Bring to a simmer; cook until hot, about 2 minutes. Set aside, keep warm.

 

START THE RICE: In separate saucepan, heat half of oil over medium-low heat.

Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water;

bring to simmer. Continue cooking and stirring until most of the water is

absorbed.

 

RISOTTO TECHNIQUE: Add pumpkin-cider mixture 1/4 cup at a time, alternating with

remaining hot water, stirring and cooking slowly between each addition until

liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat;

keep warm.

 

APPLE-ONION SAUCE: In medium sauce pan, heat remaining oil over medium-low heat.

Saute onion until soft, about 2 minutes. Add apple; cook 1 to 2 minutes more.

Stir in bell pepper, chilies, dry spices and remaining pumpkin puree. Stir

mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust

seasonings. Makes 8 to 10 servings.

 

SERVING SUGGESTION: If desired, season additional pumpkin puree to taste with

salt, pepper and cinnamon. On serving plate, spoon puree around risotto.

 

Note: When working with hot chilies, wear rubber gloves or plastic baggies over

your hands and avoid touching your face. The intense heat can burn the eyes,

nose and mouth.

 

PER 1-CUP SERVING: 296 CALORIES; 6 G PROTEIN; 7 G TOTAL FAT; (1G SAT. FAT) 53 G

CARBOHYDRATE; 0 MG CHOLESTEROL; 7 MG SODIUM; 3 G FIBER

 

Description:

" Recipe provided by Mark Miller's Red Sage Restaurant in Washington, D.C. "

Source:

" Vegetarian Times Magazine, October 1996 "

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

 

Per Serving (excluding unknown items): 226 Calories; 5g Fat (18.1% calories from

fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 227mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat.

 

NOTES : MAKES 8 TO 10 SERVINGS. VEGAN. This dish is hot and sweet at the same

time. The heat is packed by half a Scotch bonnet chili, reputedly one of the

hottest. The chili is closely related to the habanero, which can be substituted.

 

Nutr. Assoc. : 4652 25 0 0 0 0 26658 0 0 0 904750 0 0 3382 0 0 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

Cookbooks: http://home.earthlink.net/~kitpath/

New: Lots of California Produce Recipes