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Old Tue, Mar-14-06, 05:38
neo_crone's Avatar
neo_crone neo_crone is offline
Senior Member
Posts: 2,779
 
Plan: 30/90/60
Stats: 227/145/140 Female 5'3"
BF:shrinking
Progress: 94%
Location: England
Default Pumpkin and Pancetta Risotto

This is a great substantial side dish for any kind of meat. Leftovers are great with a salad and cold cuts, or with eggs in an omelette, for lunch. It re-heats in the mike no problem. I have not tried freezing it, as no leftovers last beyond the next day!

LC Pumpkin and Pancetta Risotto

Net Carbs - 14.25g; 330 kcal per serving,
This dish is made in one pan on the stove top, plus a bowl to mike the cauli. Easy clean-up!
Serves 4.




100g raw pancetta or smoked bacon (4 medium rashers)
600ml vegetable stock or water (2 cups)
1/2 medium onion
1 stalk celery
350g fresh pumpkin, weighed after peeling and coring (about 3 cups, diced)
450g fresh cauliflower florets (1 medium head)
1 tbsp fresh oregano or 1/2 t dried
50g parmesan cheese, grated (2oz, 1/2 cup? )
25ml cream cheese, low-fat
1/4 - 1/2 tsp xanthan gum
2 green onions (scallions, spring onions), thinly sliced
salt and pepper to taste
Fried sage leaves to garnish
Pine nuts to garnish

Coarsley grate the cauliflower florets (I put it through the widest grater blade of my food processor), put in a dish, and cover with cling film (saran wrap). Steam the grated cauli for 5 mins in the microwave and set aside.

Chop the the pancetta or bacon into small dice. Do the same to the onion and celery. Chop the pumpkin flesh into medium/large dice.
Place a large saute pan over high heat and add the choppped pancetta/bacon. Cook it until the fat starts to turn golden, then add the chopped onion and celery. Stir and saute over medium heat until the onion begins to soften. Add the pumpkin chunks, the oregano, and the stock/water and cook for 5-7 minutes, until the pumpkin is half cooked. Pull the pan off the heat, sprinkle over the xanthan gum, stir in and set aside for 10 minutes.
Add the steamed cauliflower to the pan and stir the risotto over a medium heat until the texture of the cauliflower is 'al dente', and the pumpkin is cooked through. Add the cream cheese, the grated parmesan, and the sliced green onions, and stir until the cheese is melted.
Turn out onto a plate and garnish with crumbled deep fried sage leaves and toasted pine nuts.

Nutrition, whole recipe:

1317 kcal, 57g carbs (78 less 21 fibre) 59g protein, 92g fat.
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