Savory sides take center stage as we head into the year’s end holidays. Try these two recipes and see if you don’t agree.
The white wine adds a deeper flavor to a risotto. Even if you are a non-drinker it is worth it to add the wine.
3 tablespoons unsalted butter
1 cup finely chopped onion
1 clove garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
1 1/2 teaspoons snipped fresh sage
2 to 2 1/2 cups water
1 3/4 cups chicken broth
1 cup canned pumpkin
1/2 cup finely shredded Parmesan-Reggiano cheese (2 oz.)
1. In a 4-quart heavy saucepan, melt butter over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes. Carefully add wine; cook and stir until liquid is absorbed. Stir in sage.
2. Meanwhile, in a large saucepan bring the water and broth to boiling; reduce heat. Cover and keep broth mixture simmering. Slowly stir in 1 cup of the broth mixture into rice mixture. Cook and stir over medium heat until most of the liquid is absorbed. Continue adding broth mixture, 1 cup at a time, stirring frequently until most of the liquid is absorbed. Rice should be tender and creamy.
3. Stir in pumpkin and cheese. Cook 1 minute or until heated through, stirring occasionally. If desired, top servings with additional cheese and sage.
Makes four servings at 385 calories each.
Pumpkin Seed Breadsticks
1 13.8 oz. package refrigerated pizza dough
1 egg lightly beaten
2 to 3 tablespoons pumpkin seeds coarsely chopped
Coarse salt and pepper
1. Preheat oven to 425 F. Lightly grease two large bakings sheets. Unroll pizza dough on a lightly floured surface. Using your hands, shape dough into a 12-by-9-inch rectangle. Brush with some of the egg. Sprinkle with seeds and lightly sprinkle with salt. Using a floured long knife or pizza cutter, cut dough crosswise into 1/4- to 1/2-inch wide strips.
2. Place strips on prepared baking sheets. Bake, one sheet at a time, 8 to 10 minutes or until golden brown. Remove, cool on wire racks.
Makes 24 breadsticks at 39 calories each.
(Source: Better Homes & Gardens 100 Best pumpkin Recipes)
Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.