Healthful Happenings - A Still Mountain Acupuncture Blog
Food For Fall: Pumpkin and Water Chestnut Risotto
by Sarah Sostrin, L.Ac. on 10/10/11
If the onset of Autumn has brought with it coughs, wheezes, and low energy, or just a craving for some delicious, nourishing food, try this great recipe!
Pumpkin and Water Chestnut Risotto
Serves 4
Remove the skin and seeds from one small pumpkin and cut the flesh into small chunks. Heat 2 tablespoons of olive oil in a frying pan and saute the pumpkin for about 15 minutes or until soft.
Heat 1 and 3/4 pints of vegetable stock in a separate saucepan so that it is gently simmering.
Melt 2oz of unsalted butter in a large risotto pan, add 1 tablespoon olive oil and saute 1 thinly sliced leek until it is soft. Add 2 cloves crushed garlic and 10oz risotto rice and cook for 2 minutes, stirring, until the rice is sticky and coated with the oil and butter mixture.
Gradually add the hot vegetable stock, a ladleful at a time, while constantly stirring the simmering rice mixture. Keep the stock hot.
After 15 minutes, add the cooked pumpkin chunks to the risotto and continue cooking until the rice is al dente and all the stock is absorbed. Add an 8oz can of drained and halved water chestnuts for the final 6 minutes of cooking, and heat through.
Serve sprinkled with 1 tablespoon of chopped fresh thyme.
Enjoy.
