From muzzie@netspace.net.au Fri Aug 1 13:14:29 2003 Date: Wed, 30 Jul 2003 17:03:38 +0000 (UTC) From: MaxiStep Newsgroups: rec.food.recipes Subject: Roast Pumpkin and Sage Risotto Followup-To: rec.food.cooking, rec.food.recipes Roast Pumpkin and Sage Risotto In response to a request from Steve... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Roast Pumpkin and Sage Risotto Categories: Rice, Risotto Yield: 6 Servings 600 g Pumpkin, peeled and cut Into 2cm cubes 4 1/2 cup Chicken stock 3 Tbsp Olive oil 1 Onion, finely diced 3 clove Garlic, chopped 2 cup Arborio rice 2 Tbsp Fresh sage, chopped Salt and pepper Fresh Parmesan cheese, Shaved For this recipe, try crown prince or baby blue pumpkins, which have deep orange-coloured flesh and good flavour. Place pumpkin in an oven pan and dry roast (that is, without oil) at 200C for 20 minutes or until caramelised and tender. Mash roughly with a fork. Pour stock into small pan and bring to the boil, then turn down heat to a simmer. Heat a large, heavy-based pan, add oil, then onion and garlic and cook over a medium heat until soft. Add arborio rice to toast but not brown, stirring continuously for 2 minutes. Stir in sage and mashed pumpkin. Add a ladleful of hot stock to the pan and stir until the stock is absorbed. Repeat, adding stock until it is all absorbed and the rice is tender to the bite (this takes 15-20 minutes). Season with salt and pepper and serve with Parmesan cheese. Source: The Sydney Sun Herald, Sunday Life Maxine - on the beautiful Northern Beaches of Sydney Australia MMMMM -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/