Pumpkin Sage Risottos
Pumpkin Sage Risotto…as a side or main this is a Fall dinner must-have!
Makes 8 – ¾ cup servings
Prep time: 1 hour to roast the pumpkin (prep earlier in the week); 30-40 minutes for the risotto
Ingredients:
Vegetable oil
2 lb pie pumpkin, halved top to bottom
2 Tbsp unsalted butter
½ cup finely chopped yellow onion
6 cups low sodium chicken broth
2 cups Arborio rice
½ cup dry white cooking wine
1 cup finely grated Parmesan cheese
1-2 tsp Rubbed sage
Ground black pepper
To roast the pumpkin (I do this the day before and put it in the fridge):
Heat oven to 350 degrees.
Lightly oil a rimmed baking sheet with vegetable oil. Place the pumpkins, cut sides down, on the baking sheet. Bake on the middle rack of the oven for 45-60 minutes, or until a knife can pierce the flesh easily.
Let cool until they can be easily handled. Scoop out the seeds and discard. Scoop the cooked pumpkin out of the skin into a bowl, and mash with a potato masher. Set aside.
To make the risotto:
In a 4-quart saucepan over medium heat, add the butter and onion, then cook, stirring occasionally until the onion is softened and golden in color, about five minutes.
Meanwhile, in a medium saucepan bring the chicken broth to a simmer.
Add the rice to the onions and cook, stirring, until well coated about 3 minutes. Add the wine, and bring to a simmer until the wine is absorbed. Start adding the warm broth 1 cup at a time until each cup is absorbed. Keep the rice at a low, rolling bowl, and watch for holes to appear indicating it’s time to add more broth. Don’t let the rice dry out. It takes about 20-30 minutes to absorb all 6 cups of broth, and about that time the risotto takes on a nice, soft crunch. Stir in the cheese, sage, and finally the full amount of pumpkin pulp. Cook until just heated through and serve.
Nutrition (3/4 cup): 239 calories, 6 gm fat (1 gm sat fat), 196 mgs sodium, 40 gms carbs, 1 gm sugar, 7 gms protein, 57% Vit A, 13% Calcium
Makes 8 – ¾ cup servings
Prep time: 1 hour to roast the pumpkin (prep earlier in the week); 30-40 minutes for the risotto
Ingredients:
Vegetable oil
2 lb pie pumpkin, halved top to bottom
2 Tbsp unsalted butter
½ cup finely chopped yellow onion
6 cups low sodium chicken broth
2 cups Arborio rice
½ cup dry white cooking wine
1 cup finely grated Parmesan cheese
1-2 tsp Rubbed sage
Ground black pepper
To roast the pumpkin (I do this the day before and put it in the fridge):
Heat oven to 350 degrees.
Lightly oil a rimmed baking sheet with vegetable oil. Place the pumpkins, cut sides down, on the baking sheet. Bake on the middle rack of the oven for 45-60 minutes, or until a knife can pierce the flesh easily.
Let cool until they can be easily handled. Scoop out the seeds and discard. Scoop the cooked pumpkin out of the skin into a bowl, and mash with a potato masher. Set aside.
To make the risotto:
In a 4-quart saucepan over medium heat, add the butter and onion, then cook, stirring occasionally until the onion is softened and golden in color, about five minutes.
Meanwhile, in a medium saucepan bring the chicken broth to a simmer.
Add the rice to the onions and cook, stirring, until well coated about 3 minutes. Add the wine, and bring to a simmer until the wine is absorbed. Start adding the warm broth 1 cup at a time until each cup is absorbed. Keep the rice at a low, rolling bowl, and watch for holes to appear indicating it’s time to add more broth. Don’t let the rice dry out. It takes about 20-30 minutes to absorb all 6 cups of broth, and about that time the risotto takes on a nice, soft crunch. Stir in the cheese, sage, and finally the full amount of pumpkin pulp. Cook until just heated through and serve.
Nutrition (3/4 cup): 239 calories, 6 gm fat (1 gm sat fat), 196 mgs sodium, 40 gms carbs, 1 gm sugar, 7 gms protein, 57% Vit A, 13% Calcium