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Pumpkin Rice

Posted by on Nov. 12, 2009 at 10:38 PM
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Pumpkin Rice
Yield: 4 Servings

4 shallots -- peeled and
- chopped fine
2 T olive oil
2 c arborio rice
1/2 c white wine
7 c chicken stock
2 c pumpkin
1 c grated Parmesan cheese
1 c heavy cream
Salt and pepper -- to taste

Saut shallots in olive oil for 30 seconds.
2. Add rice and cook for 3
minutes.
3. Add wine and cook until wine is almost evaporated.
4. Add
two cups of chicken stock and cook until stock is absorbed. Repeat
process and keep adding chicken stock 1 cup at a time, repeating
process until all stock is used. Rice should be al dente at this
point.
5. Fold in pumpkin, Parmesan cheese and cream and mix well.
6.
Season with salt and pepper.

 


 


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by on Nov. 12, 2009 at 10:38 PM
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