And Apple Risotto
From: Karen Sonnessa
Recipe By: Vegetarian Times, October 1996;
Serving Size: 8
Place 1 cup pumpkin puree in saucepan with cider or juice.
- 2 cups baked pumpkin -- pureed, see recipe
- 2 cups apple cider -- or apple juice
- 2 tablespoons olive oil -- divided
- 2 cups arborio rice
- 2 1/2 cups hot water -- divided, up to 3 -- Cups
- 1/2 cup chopped onion
- 1/2 cup peeled apples -- seeded and diced
- 1/4 cup roasted red bell pepper -- peeled, seeded, and diced
- 1/2 Scotch bonnet chili -- seeded and minced OR 1 tsp. bottled
- 1/4 cup roasted poblano chili -- peeled, seeded, and diced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 tablespoons fresh marjoram -- minced OR 1 teas. dried
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup shelled pumpkin seeds
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.
If desired, season additional pumpkin puree to taste with salt,
pepper and cinnamon.
On serving plate, spoon puree around risotto.
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.