Friday, January 13, 2012

Pumpkin and Shiitake Risotto with Crispy Sage

Photo by Claudine

Women's Health Magazine published this recipe in preparation for Halloween.
I was eager to try the Dry-Fried Tofu and Pumpkin Curry but didn't think too much about the Pumpkin and Shiitake Risotto with Crispy Sage recipe on the next page.
I decided, I was buying ingredients anyway, so why not?!
I was completely and utterly blown away - absolutely delicious!

Note: If you can, try buying shiitake mushrooms at a local Asian market like Mitsuwa. Not only do they tend to be less expensive, but they'll be much fresher.

Pumpkin and Shiitake Risotto with Crispy Sage

Prep Time: 10 minutes
Cooking Time: 35 minutes

5 cups low-sodium chicken broth
1/4 cup olive oil
8 sage leaves, plus 2 tsp minced fresh sage
1/2 cup finely chopped shallots
1 cup arborio rice
1 cup sliced shiitake mushroom caps
1/2 cup dry white wine
3/4 cup canned pure pumpkin puree
3/4 cup plus 4 tsp shredded Parmigiano Reggiano cheese
1/2 tsp salt
1/4 tsp freshly ground pepper

1. Heat broth in a saucepan until boiling, then keep at a simmer on the stove top.

2. Heat olive oil in a saute pan until hot but not smoking. Add sage leaves and fry until crispy, 10 to 15 seconds. Transfer to a paper towel–lined plate.

3. Transfer 1 tablespoon of the sage oil to a 3-or 4-quart saucepan and discard the rest of the oil. Heat oil over medium-high heat. Add shallots and cook, stirring, until translucent but not browned, 5 to 6 minutes. Add rice and cook, stirring, until rice is glistening and coated with oil, 2 minutes. Add mushrooms and wine; cook, stirring, until most of the liquid is evaporated, 2 to 3 minutes. Add 1 cup broth and cook, stirring, until most of the liquid is evaporated, 2 to 3 minutes. Continue to add broth 1/2 cup at a time, stirring, until liquid is evaporated after each addition and until rice swells but is still al dente, 17 to 18 minutes.

4. Add pumpkin puree, 3/4 cup cheese, salt, and pepper; cook, stirring, until incorporated, 1 to 2 minutes. Divide risotto among 4 bowls and garnish each with 2 fried sage leaves and 1 teaspoon cheese.

Makes 4 Servings.
Per serving: 240 cal, 7 g fat (2 g sat), 34 g carbs,
680 mg sodium, 3 g fiber, 9 g protein

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