pumpkin or squash risotto with pecorino

[Guest guest]

I cannot find a recipe for a rice load with garbanzo beans. maybe someone else

will and post it here. This is another idea for thanksgiving. Can add chickpeas

to this.

 

 

 

* Exported from MasterCook *

 

Pumpkin or Squash Risotto with Pecorino

 

Recipe By :Rosamond Richardson

Serving Size : 4 Preparation Time :0:00

Categories : New Import Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

4 shallots -- chopped finely

8 ounces risotto rice

1 pound pumpkin or squash -- peeled and seeded

1 teaspoon powdered saffron

3 ounces dry white wine

3 cups vegetable stock

1 tablespoon dried oregano

2 ounces Pecorino cheese -- finely grated

salt and freshly ground black pepper

1 sprig parsley -- to garnish

 

1. Heat the oil in a casserole pan and gently fry the shallots until soft but

not browned, stirring occasionally. Turn the heat up and add the rice, stirring

until coated with the oil.

 

2. Grate the pumpkin coarsely (use the food processor for this, if you have one

-- it will save you hours!). Add to the pan and stir-fry for 3-4 minutes, or

until heated through.

 

3. Sprinkle the saffron into the wine, turn the heat up and pour into the

casserole pan. Stir until the liquid has absorbed, then start to add the stock:

turn the heat down to medium and add to the pan a little at a time, making sure

that each addition has been absorbed before you add any more. Keep stirring all

the time.

 

4. Half way through the cooking time, add the oregano and continue to cook until

the rice is tender and the pumpkin very soft. Remove from the heat, fold in the

grated cheese and leave to stand for about 10 minutes to allow the rice to

swell.

 

5. Season to taste with salt and pepper, garnish with a sprig of parsley and

serve on hot plates.

 

SPECIAL PRESENTATION: Serve risotto in baked halves of acorn squash or small

pumpkins.

 

Source:

" The Great Vegetarian Cookbook : More Than 200 Irresistible Vegetarian Recipes

from Around the World "

Copyright:

" May 2003 Publisher: Trafalgar Square Books ISBN: 1856264289 "

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Per Serving (excluding unknown items): 472 Calories; 10g Fat (20.4% calories

from fat); 15g Protein; 77g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol;

1413mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

 

NOTES : You can use either pumpkin or squash for this recipes -- these wonderful

vegetables are often underrated and yet they are fabulous. Cooked up into this

Epicurean risotto which melts in the mouth, they give the dish delicacy and

succulence. Its elegance makes you forget how economical it is. You can also try

this recipes using leeks instead of squash. SERVES 4. (Omit cheese: Vegan.)

 

 

Nutr. Assoc. : 0 0 2081 2017 0 0 0 0 1281 0 0

 

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