Pumpkin Riscotto Recipe

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Ingredients:

Serving

7 -8 cups chicken stock
1 tbsp butter
1 small onion, finely chopped
2 cups arborio rice
1 1/2 cups cooked butternut squash , acorn
6 sage leaves, minced
salt
freshly white pepper
1/2 cup grated parmesan cheese
4 sage leaves (to garnish )

Directions:

Heat stock to a bare simmer in a saucepan.
Heat butter in a large, heavy bottom saucepan next to it on the stove.
Add onion to the butter and sauté over medium heat until it turns translucent.
Add rice, stir and add 11/2 cups of stock.
When the rice has absorbed most of the liquid.
Add another 1 1/2 cups stock.
Add another 1 1/2 cups in the same fashion along with the minced sage and squash.
Add another 1 1/2 cups stock, salt and pepper to taste.
After most of the stock has been absorbed, taste rice.
It should be firm but tender.
If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
Dish into soup plates and stick a sage leaf in the middle of each plate.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	462.87 Kcal (1938 kJ)
Calories from fat	73.1 Kcal
		% Daily Value*
Total Fat	8.12g	12%
Cholesterol	21.42mg	7%
Sodium	585.22mg	24%
Potassium	488.57mg	10%
Total Carbs	72.93g	24%
Sugars	7.58g	30%
Dietary Fiber	2.56g	10%
Protein	18.34g	37%
Vitamin C	8.5mg	14%
Vitamin A	0.5mg	18%
Iron	0.6mg	3%
Calcium	125.7mg	13%

Amount Per 100 g
Calories	102.3 Kcal (428 kJ)
Calories from fat	16.16 Kcal
		% Daily Value*
Total Fat	1.8g	12%
Cholesterol	4.73mg	7%
Sodium	129.34mg	24%
Potassium	107.97mg	10%
Total Carbs	16.12g	24%
Sugars	1.67g	30%
Dietary Fiber	0.57g	10%
Protein	4.05g	37%
Vitamin C	1.9mg	14%
Vitamin A	0.1mg	18%
Iron	0.1mg	3%
Calcium	27.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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