chanukah: risotto with pumpkin coins

[Guest guest]

For Chanukah maybe?

 

lots of calories with this one. could spread just increase the garnish.

each dish gets two fried sage leaves...

 

 

* Exported from MasterCook *

 

Pumpkin, Lemon and Sage Risotto with Pumpkin Crisps

 

Recipe By :BBC Good Food 2001-11

Serving Size : 4 Preparation Time :0:00

Categories : Entertaining Rice

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds pumpkin squash

2 tablespoons vegetable oil

8 whole fresh sage leaves

4 ounces unsalted butter -- (or olive oil)

1 red onion -- finely chopped

1 clove garlic -- crushed

10 ounces risotto rice -- of choice

4 1/4 cups low sodium vegetable stock

1 lemon -- zested and juiced

4 ounces tart soft cheese

(chevre, bleu or mascarpone)

 

1. Cut the pumpkin squash into wedges or pieces and scoop out the seeds. Using a

vegetable knife or peeler of choice, cut off the skin. Put one wedge aside to

make the pumpkin crisps. Dice the remaining flesh into bite sized pieces and set

aside.

 

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

wedge of pumpkin. Heat the oil in a small saucepan, and deep fry 4 or 5 strips

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

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

paper towels. Set aside.

 

3. Heat the stock and keep warm.

 

4. 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.

 

5. 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

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

 

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

little 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 another dusting of freshly ground black pepper, the pumpkin crisps

and fried sage leaves.

 

RISOTTO rice varieties include Arborio, Carnaroli, Roma, Baldo, Padano, and

vialone nano. Substitutes: Granza rice (shorter grain, works fine in risottos

or paellas) OR short-grain white rice OR pearl barley (works well for risotto,

but gives it a chewier texture) OR medium-grain white rice (may make risotto

mushy)

 

IDEA: Shape the wedge of raw pumpkin into a cylinder; finely slice rounds to

resemble coins. Replace lemon with orange. Serve in dark bowls for high drama.

 

Description:

" Golden pumpkin and creamy risotto with sage leaf garnish "

Source:

" Fresh in November "

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

 

Per Serving (excluding unknown items): 733 Calories; 37g Fat (43.9% calories

from fat); 26g Protein; 80g Carbohydrate; 7g Dietary Fiber; 75mg Cholesterol;

674mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0

Fruit; 7 Fat.

 

 

Nutr. Assoc. : 1216 0 1302 0 0 0 2081 4032 0 25006 0

 

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