This delightful risotto uses puree instead of grated pumpkin to save time, energy and effort. Enjoy it with any fall menu.
4 shallots -- chopped
1 tsp. olive oil
5 c. chicken stock
2 c. arborio rice
1 c. dry white wine
2 1/2 c. pumpkin puree
1 T. fresh sage -- chopped finely
Salt and pepper to taste
1/4 c. grated parmesan cheese
Sauté the shallots in the olive oil over medium heat. In a separate pan, bring the stock to a boil and then reduce it to a simmer. Add the rice to the shallots and sauté for 2-3 minutes. Add the wine and cook, stirring constantly until the wine is absorbed. Add the puree and one cup of the stock, stirring constantly. After that is absorbed, add the rest of the stock -- one half a cup of stock at a time stirring constantly until the liquid is absorbed until the rice is cooked. The risotto should be thick and creamy. When done, remove from the heat and add the fresh sage, salt, pepper and cheese. Serve immediately.
3/4 c. evaporated skim milk -- not sweetened condensed!!!
1/2 c. brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger
3 oz. low fat cream cheese
1 c. powdered sugar
2 tsp. vanilla
Preheat the oven 350 degrees. Spray an 8-inch square baking pan with cooking spray and set aside.
Combine the crust ingredients in a small bowl until a crumbly mixture forms. Press the mixture into the prepared baking pan. Bake the crust for 10 minutes and then cool completely on a wire rack.
Prepare the filling by combining all of the ingredients in a bowl and mixing well. Pour the mixture over the cooled crust and bake an additional 40 minutes or until set. Cool completely on a wire rack.
Beat the cream cheese until creamy and gradually add the powdered sugar. Add the vanilla and beat until smooth. Spread the topping over the cooled filling and cut into bars.