Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pumpkin And Soybean Risotto
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This is a very rich and creamy risotto that's packed with nutrition. Frozen soybeans are often labeled as edamame. If you can't find them, or would prefer a substitute, try using white beans such as cannellini. If it isn't fresh pumpkin season you can substitute butternut squash or canned pumpkin puree.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup fresh or frozen soybeans
4 cups vegetable or chicken stock
2 tablespoons soybean oil
1 red onion, halved and thinly sliced
2 cloves garlic, finely chopped
12 ounces pumpkin, peeled, cut into 3/4-inch cubes
2 cups arborio rice
1 cup dry white wine
salt and black pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh thyme
directions
Cook the soybeans in boiling water for 2-3 minutes. Drain well and set aside.
Bring the stock to a simmer in a medium saucepan. Keep on a low simmer while preparing the risotto.
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook just until the onion begins to soften. Do not let the garlic burn.
Add the pumpkin cubes and cook for 5 minutes, stirring occasionally.
Add the rice and cook for 2-3 minutes, stirring frequently. Add the wine and cook, stirring constantly, until the liquid has been absorbed.
Add 1/2 cup of the hot stock to the rice and cook, stirring constantly, until the liquid has been absorbed. Repeat the process with the remaining stock, adding it in half cup increments and stirring until absorbed. Cook until the rice is al dente, about 25 minutes.
Add the soybeans and cook for 5 more minutes. Season to taste with salt and pepper. Top individual servings with Parmesan cheese and fresh thyme.
nutrition data
863 calories, 22 grams fat, 125 grams carbohydrates, 34 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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