Text 35124, 56 rader
Skriven 2016-01-15 03:38:10 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: dog ate my homework 817
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> > I didn't hear about the oxen.
> They ran their cousins in Pamplona, where revenge was had.

I still didn't hear about the oxen.

> I love nutmeg, so I'll eat yours.  Never tried getting stoned off it it,
> but have been known to grate my own.

I don't know which of my recent meals it was,
but I got a piece of the stuff that was about
the size of a grapeseed. Wow ow ow ow.

> > Straining is no strain. Takes only a couple minutes.
> > And the taste of bramble fruits can be rather nice.
> It's one of those jobs that always drives me batty.  Battier.

How many times have you tried, and under what
circumstances? I'd say get someone else to do it. 

Pumpkin Risotto
categories: main, starch, vegetarian, autumn
Yield: 2 servings 

5 c no-salt-added chicken or vegetable stock or broth
1 ts olive oil
12 oz onion, finely chopped
1 lg clove garlic, minced
1 c arborio rice
1/2 c dry white wine
1/8 ts nutmeg
1 c solid-pack canned pumpkin puree
6 Tb coarsely grated Parmigiano Reggiano
1/8 ts salt
Freshly ground black pepper to taste

Heat the stock to a simmer, and continue simmering it 
while preparing the recipe.

Heat the nonstick pot until it is very hot. Reduce 
heat to medium high, and add oil. Saute onion and 
garlic until onion begins to soften. Stir in rice to 
coat well; add wine, and cook until wine has evaporated.

Add 1 c of the stock with the nutmeg to the rice; 
reduce heat so that mixture simmers. Stir often, 
cooking until most of the liquid has been absorbed by 
the rice. Repeat with another cup of stock, and 
continue stirring, adding stock until the rice is 
almost tender but still has some bite to it.

Stir in the pumpkin, cheese, salt and pepper, and 
stir until mixture is hot.

Marian Burros
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