Food & Drink

Pumpkin risotto

1 small onion, chopped

1 tablespoon butter

2 cups Arborio rice

6 cups chicken stock

3 cups pumpkin puree

About 1/2 cup half-and-half

Salt and freshly ground pepper

Nutmeg, sage or adobo (optional)

1/4 cup chopped fresh chives

1/4 cup grated Parmesan cheese

Makes 8 servings.

In a 2-quart saucepan with a lid, saute onion in butter until just golden. Add rice and cook 2 minutes, stirring to keep it from sticking. Stir in 1 cup of the stock.

Stir in the pumpkin puree and bring just to a boil. Reduce heat to medium and cook, stirring often, until all the liquid has been absorbed. Continue adding stock, 1/2 cup at a time, stirring, until rice is tender and liquid is absorbed, 15 to 20 minutes.

Stir in the half and half (the consistency should be creamy) and season to taste with salt and pepper and any optional seasonings. Just before serving, stir in the chives and Parmesan.

Nutritional information per serving: 266 calories (17 percent from fat), 5 g fat), 12 mg cholesterol, 7 g protein, 49 g carbohydrates, 4 g fiber, 875 mg sodium.

To contact Linda Cicero e-mail lcicero@MiamiHerald.com

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