10-1/2 ounces diced cheese pumpkin or other turban squash
2 ounces onion, diced
2 teaspoons minced garlic
5 ounces arborio rice
2 fluid ounces dry white wine
1-1/4 ounces Romano cheese, grated
Heat the stock in a medium saucepan.
In a separate saucepan, sweat the pumpkin, onions, and garlic in a small amount of the stock until the onions are translucent.
Add the rice and cook briefly.
Stirring constantly over medium to low heat, add the remaining hot stock in 3 additions, making sure the rice absorbs each addition of stock before adding the next. When properly cooked, the risotto should have a creamy texture and be firm to the bite.
Remove the risotto from the heat and stir in the Romano.
Nutritional Information Per Serving
; Protein: 3 g
; Fat: 1.5 g
; Sodium: 130 mg;
Cholesterol: 5 mg
; Dietary Fiber: 1 g
; Sugars: 2 g
; Carbohydrates: 12 g
Exchanges: 1/2 Bread/Starch, 1 Vegetable
Source: The Professional Chef's Techniques of Healthy Cooking