Wednesday, October 11, 2006 11:00 AM–2:00 PM
“Gifts from the Garden”

Pumpkin and Saffron Risotto

Prep Time:  Approximately 30 Minutes
Yields:  4 Servings

Comment:
Although making risotto is labor intensive, the resulting delectably
creamy rice is well worth the effort. The pumpkin and saffron lend this dish a beautiful fall color.

Ingredients:
1½ cups Arborio rice
2 tbsps butter
1 tbsp olive oil
1 small onion, minced
2 cloves garlic, crushed
1 tbsp saffron
2 tbsps Cuban oregano
1 cup diced pumpkin
3-4 cups hot chicken stock
½ pound butter
½ cup grated Parmesan cheese
salt to taste
black pepper to taste
½ cup chopped fresh parsley

Method:
Heat 2 tbsps butter and olive oil in a large saucepan. Gently sauté the onion and garlic until clear. Add the rice, saffron and oregano stirring until coated with the oil, cook about 1 minute. Stir in the pumpkin and add 1 cup of hot stock, simmer, stirring often until most liquid is absorbed. Continue stirring and adding stock one cup at a time until all stock is absorbed and rice is tender, about twenty minutes. Stir in remaining butter, Parmesan cheese, salt, pepper and parsley. Serve immediately.