Wednesday, October 17, 2007

Oven Pumkin Risotto

5 cups chicken broth
2 cups medium or short grain white rice
1 can pumpkin
1 Tablespoon grated lemon peel
1/4 teaspoon ground nutmeg
1/3 cup shredded parmesan cheese

In a shallow 3-4 quart casserole, combine broth, rice, pumpkin, lemon peel and nutmeg. Stir to mix well. Bake in 400 degree oven until fluid begins to be absorbed (about 20 minutes). Stir again until rice is tender to bite and mixture is creamy (about 25 more minutes). Stir in cheese.

To serve, transfer to serving dish and garnish with parmesan cheese curls, cut with vegetable peeler. Makes 6 servings.

-from Sunset Magazine

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