PUMPKIN RISCOTTO
Make and share this Pumpkin Riscotto recipe from Food.com.
Provided by Dancer
Categories Short Grain Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat stock to a bare simmer in a saucepan.
- Heat butter in a large, heavy bottom saucepan next to it on the stove.
- Add onion to the butter and sauté over medium heat until it turns translucent.
- Add rice, stir and add 11/2 cups of stock.
- When the rice has absorbed most of the liquid.
- Add another 1 1/2 cups stock.
- Add another 1 1/2 cups in the same fashion along with the minced sage and squash.
- Add another 1 1/2 cups stock, salt and pepper to taste.
- After most of the stock has been absorbed, taste rice.
- It should be firm but tender.
- If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
- Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
- Dish into soup plates and stick a sage leaf in the middle of each plate.
- Serve immediately.
Nutrition Facts : Calories 619.5, Fat 12.1, SaturatedFat 5.5, Cholesterol 31.2, Sodium 815.8, Carbohydrate 102.4, Fiber 4.1, Sugar 8.7, Protein 22.6
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