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pumpkin-risotto-2 recipe

Date:          Fri, 9 Jun 1995 19:46:31 GMT+800
 From: "Paul Carreno" (PCARRENO@acserv.ad.cowan.edu.au)
 Pumpkin Risotto
 Here is a tasty recipe that I tried on my teenage
 children and they liked it!!!
 Please adjust quantities to taste. (They are only approx) 
 4 portions.
 500 grs pumpkin, peeled, seeded and chopped.
 Equivalent of 2 stock cubes (your choice of flavour)
 1 onion, chopped
 400 grs your favourite rice (I tried brown)
 1 tablespoon cumin powder
 1/4 cup of fresh parsley (I tried coriander), finely chopped
 150 mL of red wine or water (substitute accordingly)
 fresh ground pepper or any other of your favourite spices.
 Optional: 2 tablespoons of low fat cheese.
 Dissolve stock cubes substitute in 1.3 L.  Bring to boil,
 reduce heat and simmer gently while making risotto.
 Saute onion with balsamic vinegar (or substitute) till soft.
 Add pumpkin, cook on low for 10 min, stirr occasionally.
 Add rice and stir ot coat well with flavours and heat through.
 Add approx 1/2 cup of simmering stock and stir until
 liquid is absorbed. season with cumin and fresh
 ground pepper and any other favourite spice.
 Add wine or substitute and the the remaining stock a ladleful
 at a time, stirring and allowing each ladleful to be absorbed
 before adding another. Continue until rice is tender but
 firm to bite.
 Stir in parsley or coriander and optional low fat cheese.
 Serve immediately.
 One serve contains approx:   380  cals
                                               (    1 g Fat
                                                     5 g fibre
 Preparation time:                     10 min
 Cooking time      :                     35 min
 kwvegan vegan