Calabaza is a squash from the West Indies with orange flesh that is moister and sweeter than pumpkin. It's chock-full of nutrition - rich in Vitamin A, C, and potassum, and all for just 35 calories per cup. This Calabaza Risotto delivers rich buttery flavor and a symphony of fresh herb delights, but for only about one-third the calories of regular risotto.
Yield: 12 people
- 2 tablespoons fresh garlic chopped
- 1/4 cup shallots chopped
- 2 cups brown rice (dry, short grain)
- 1 tablespoon fresh thyme leaves picked and chopped
- 1 tablespoon fresh rosemary leaves picked and chopped
- 1 tablespoon fresh sage leaves picked and choppped
- 1 cup white wine
- 1.5 cups calabaza cooked (steamed) and pureed
- 3 cups water hot and simmering, divided use
- 1/2 cup milk (skim)
- 1 teaspoon Pritikin® All-Purpose Seasoning*
- 1.5 cups calabaza (raw) cut into 1/2-inch cubes
- In a large hot nonstick saucepan, sauté garlic, shallots, and brown rice until garlic is golden brown, about 3 minutes.
- Add all herbs and wine. Cook over medium heat until wine is evaporated, stirring frequently.
- Add calabaza puree and 2 cups hot water. Continue to cook over medium heat, stirring frequently. When liquid evaporates, add third cup of water and continue stirring.
- When water is evaporated, add milk, Pritikin All Purpose Seasoning, and cubed calabaza. Cook 2 minutes more.
- Rice should be a little loose. Serve immediately.