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Pumpkin and Apple Risotto



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  • Cooking Time: N/A

Pumpkin and Apple Risotto

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a
simmer, cook until hot, about 2 minutes. Set aside, keep warm.

In separate saucepan, heat half of oil over medium-low heat. Add rice;
saute until each grain is coated with oil. Stir in 2 cups hot water; bring
to simmer. continue cooking and stirring until most of the water is
absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with
remaining hot water, stirring and cooking slowly between each addition
until liquid is absorbed and rice is al dente, about 20 minutes. Remove
from heat; keep warm.

In medium saute pan, heat remaining oil over medium-low heat. Saute onion
until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in
bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture
into hot rice. Just before serving, stir in pumpkin seeds and adjust
seasoning. Makes 8 to 10 servings.

Serving Suggestion: If desired, season additional pumpkin puree to taste
with salt, pepper and cinnamon. On serving plate, spoon puree around
risotto.

Note: When working with hot chilies, wear rubber gloves or plastic baggies
over your hands and avoid touching your face. The intense heat can burn the
eyes, nose and mouth.

>From the Red Sage Restaurant

Ingredients:

2 c Baked pumpkin; pureed, see
-recipe
2 c Apple cider; or apple juice
2 tb Olive oil; divided
2 c Arborio rice
2 1/2 c Hot water; divided, up to 3
-Cups
1/2 c Chopped onion
1/2 c Peeled apples; seeded and
-diced
1/4 c Roasted red bell pepper;
-peeled, seeded, and diced
1/2 Scotch bonnet chili; seeded
-and minced OR 1 tsp.
-bottled hot sauce
1/4 c Roasted poblano chili;
-peeled, seeded, and diced
1/2 ts Ground cinnamon
1/4 ts Ground allspice
2 tb Fresh marjoram; minced OR 1
-teas. dried
1 ts Salt
3/4 ts Freshly ground black pepper
1/4 c Shelled pumpkin seeds

Serves:

8 Servings

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