Tuesday, November 02, 2010

Monday: pumpkin risotto

There was still more roasted pumpkin to use, risotto seemed like a plan.

Mince an onion and cook it in butter with some small-diced carrot and diced smoked bacon until the onion and carrots start to soften. Add the rice and toast lightly. Add white wine, chicken stock, chopped roasted pumpkin (it will disintegrate), lemon zest, chopped sage, and salt and do the risotto thing. Serve topped with shaved parmesan.


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