Pumpkin Risotto
This is a fine main course or a side dish, depending on what else you are serving.
INGREDIENTS | SERVES 4
- 1 small pumpkin (about 3 pounds)
- 1 tablespoon butter or margarine
- 1 cup basmati rice
- 4 cups vegetable broth
- ⅛ teaspoon cloves, ground
- 1 teaspoon sage, dried; or 4 fresh sage leaves, torn
- Salt and pepper, to taste
Peel pumpkin and remove the seeds. Dice pumpkin to make 2 cups.
Melt the butter or margarine in a large flameproof casserole over medium heat. Add the rice and stir to coat. Mix in the pumpkin.
Stirring constantly, slowly pour ½ cup broth into the rice mixture. Stirring, add the cloves, sage, salt, and pepper.
When the rice has absorbed the broth, the pot will hiss. Continue to add broth a little at a time, about every 4–5 minutes, until the rice has absorbed all of it. If still dry, add water, as with the broth, a little at a time.
Serve hot or at room temperature.
PER SERVING: Calories: 116 | GI: Low | Carbohydrates: 24g | Protein: 2g | Fat: 3g
Rice Texture
The rice you use in risotto should give the dish a creamy texture, but be careful not to overcook — there should also be a firmness to the inside part of the grain of rice.
