Fall vegetable risotto(weir)

 
                       Fall Vegetable Risotto (Weir)
 
 Recipe By     : Cooking Demo (1998) Joanne Weir*
 Serving Size  : 6    Preparation Time :1:15
 Categories    : Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        butternut squash
    3      cups          nonfat low-salt chicken broth
                         salt and pepper
    3      medium        leeks -- dice
                         white part and one inch green
    1 1/2  tablespoons   extra virgin olive oil
    1 1/2  cups          arborio rice
    3                    garlic cloves -- minced
    2      tablespoons   chopped fresh flatleaf parsley
    1      teaspoon      chopped fresh thyme
      1/2  teaspoon      chopped fresh rosemary
      1/2  teaspoon      chopped fresh sage
      1/8  teaspoon      freshly grated nutmeg
    1      teaspoon      grated orange zest
      1/2                orange -- juiced
           can           options:
    3      tablespoons   pecans -- toasted and chopped
      1/2  cup           freshly grated parmigiano-reggiano
 
 Cut squash in half lengthwise, then scoop out and discard seeds. Peel and
 cut into 1/2- inch chunks.
 
 In a medium-size saucepan over high heat, bring broth and 3 cups water to a
 simmer. Add squash and simmer until almost tender, 2 to 3 minutes. Remove
 squasht season with salt and pepper, and set aside. Reserve broth separately.
 
 Place leeks and tips cup water in a large frying pan. Cover and simmer
 until leeks are soft, about 12 minutes, adding more water if it evaporates.
 Reserve leeks, and add cooking liquid to reserved broth.
 
 Warm broth over low heat on a back burner. Warm olive oil in a large
 skillet over medium heat. Add rice and cook, stirring constantly, 2 to 3
 minutes. With a ladle, add about 3/4 cup broth and stir to free rice from
 bottom and sides of pan.
 
 When rice has absorbed first addition of broth, add another ladleful of
 stock. Stir often to keep rice from sticking, adding more stock a ladleful
 at a time to keep grains moist. After 10 minutes of adding broth and
 stirring, add leeks, garlic. and next 7 ingredients (through juice) and
 continue to stir. Continue to add broth until the rice is render with no
 chalky centers (but still firm), 18 to 22 minutes. If you run out of broth,
 add hot water. When rice is just tender, add an additional ladle of broth
 or water and reserved squash. Remove pan from heat, cover, and let sit 5
 minutes. Season with salt and pepper.
 
 To serve, place the risotto in a bowl and garnish with pecans and cheese.
 Serves 6.
 
 [Per serving (without options): Calories 330 (11% from fat), Fat 4 g (1 g
 saturated), Protein 9 g, Carbohydrate 66 g, Fiber 8 g, Cholesterol 0 mg,
 Iron 5 mg, Sodium 105 mg, Calcium 118 mg]
 
 *Recipe 1998 by Joanne Weir, cooking class; reprinted September, 1998
 Health (Magazine from Time, Inc.) Mcrecipe by Kitpath@earthlink.com 1998
 
 
 Notes: Weir teaches in more than 40 cites a year. For a list of her
 upcoming classes write to her online at weircook@aol.com.  See also Weir
 Cooking at ShawGuides: http://206.65.86.112/cgi-bin/rbox/sg.pl?s=3&i=rec&v=76
 
 
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