"15-Minute Pumpkin Risotto" recipe courtesy of Sunset
Makes 4 servings
1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups chicken broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper
Published Monthly, 12 Issues: YOU SAVE 69%
Sunset explores Life in the West. If you live in the West, you must
have Sunset! Get garden tips for your area, home decorating & design
ideas, delicious food & entertainment made easy and regional travel
1. In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir
often over high heat until onion is limp, 3 to 4 minutes.
2. Mix the cornstarch smoothly with a little of the chicken broth.
Add to pan along with remaining broth, wine, pumpkin, and rice.
Stir mixture over high heat until boiling, 3 to 4 minutes. Cover
and remove from heat; let stand 5 minutes.
3. Stir in 3/4 cup cheese. Sprinkle portions with additional cheese
and add salt and pepper to taste.
NUTRITION PER SERVING
CALORIES 461 (16% from fat); FAT 8.3g (sat 4.9g); PROTEIN 16g; CHOLESTEROL
20mg; SODIUM 402mg; FIBER 3.2g; CARBOHYDRATE 75g
Quick Simple Food From
Susie Quick, the founding food editor and stylist of Real Simple magazine,
a new approach to quick-and-easy cooking. This beautifully designed
and lavishly illustrated book is filled with terrific recipes for
cooks looking for ways to prepare stylish, satisfying meals even when
time is short. From its chic, contemporary look to its dazzling array
of easy-to-make international specialties, this cookbook demonstrates
that quick and easy doesn't have to mean dowdy and dull. Susie Quick
relies on fresh, high-quality ingredients and simplified cooking methods
to create dishes that will please the most demanding of palates. The
range is astonishing and nearly all the recipes can be made in less
than 30 minutes.
The Quick Recipe 2004
James Beard Award Winner for the General Category The Quick Recipe
is the result of thousands of hours of testing to determine the techniques
that deliver big flavor in less time--all from scratch. Starting with
building block recipes for basic quick cooking techniques such as
sautéing, grilling, or stir-frying, the editors of Cook's Illustrated
developed more than 300 flavorful recipes, including honey-glazed
pork loin with fennel and carrots, lemon pudding cake, stir-fried
chicken with green beans in spicy orange sauce, and 30-minute tart
tatin. Each recipe requires less than 60 minutes (many less than 30)
from ingredient prep and assembly through cooking and/or cooling,
and most recipes require 10 or fewer ingredients. In addition to developing
quick recipes that do not sacrifice taste, the editors have identified
supermarket ingredients that save time without sacrificing flavor.
More than 200 illustrations provide shortcuts for techniques, including
shaping biscuits and scones, stuffing chicken breasts, or seeding
tomatoes. All 309 of the recipes in this 464-page, hardcover cookbook
are new to The Best Recipe Series, and 85 have never appeared in Cook's