Pumpkin and Sage Risotto with Pine Nut Sauce

Title:
Pumpkin and Sage Risotto with Pine Nut Sauce

Yield:
4 Servings

Categories:
Rice,
Herbs,
Fresh,
Mediterranean,
Holidays




Ingredients:





     2 tb Extra virgin olive oil


     1 lg Onion, finely chopped


     1    Clove garlic, minced


     1 tb Fresh sage, or more


     3 c  Arborio rice


     2 c  Pumpkin flesh, diced


 1 3/4 pt Vegetable stock, boiling hot


   1/3 c  Pine nuts


   1/3 c  Parmesan cheese, freshly


          -shredded


     4 tb Milk


     1 pn Nutmeg, ground


          Salt, to taste


          Black pepper, to taste






 Heat the oil in a large pan and saute the onion, garlic and sage for about


 5 minutes, until golden. Add the rice and pumpkin and stir-fry for 1 minute


 until all the rice grains are well coated in oil.


 


 Add 1/4 pint of stock and simmer, stirring until absorbed. Continue to add


 the stock a little at a time, stirring frequently, for about 25 minutes,


 until the rice is creamy and all the liquid is absorbed.


 


 Meanwhile, process the pine nuts, cheese, milk and nutmeg in a blender


 until smooth. Stir into the risotto, with the final addition of stock, and


 simmer for a further 5 minutes. Season to taste and serve at once.


 


 [Formatted to MasterCook by Terri Law on 11/30/96, MC-Recipe on 12/1/96]


 


 >From :__The Pumpkin Cookbook__, Nicola Hill Ed., Hamlyn, c. 1996, London.


 NOTES : This is a rich and creamy risotto, with the slightly unusual


 inclusion of a pine nut sauce.  When pumpkin is not available, use 2 cups


 winter squash and substitute rosemary for the sage.


 


 Posted to MC-Recipe Digest V1 #324


 


 Recipe by: __The Pumpkin Cookbook__, Nicola Hill, Ed.


 


 From: Paul & Terri Law 


 


 Date: Sun, 01 Dec 1996 15:15:45 -0600