Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts WITH PEAR AND WINTER LETTUCE SALAD

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WHILE BROTH MIXTURE COMES TO A SIMMER:
Toast pine nuts.
Chop onion and garlic. Prepare salad dressing.
Slice endive, radicchio, and pear.
COOK RISOTTO.
TOSS SALAD.
CALORIES 409; FAT 15g (sat 5.9g, mono 0.8g, poly 1.5g); PROTEIN 13.8g; CARB 52.4g; FIBER 5.4g; CHOL 28mg; IRON 2mg; SODIUM 587mg; CALC 76mg

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Ingredients

  • 3 cups no-salt-added chicken stock (such as Swanson)
  • 1/2 cup water
  • Cooking spray
  • 2 ounces chopped pancetta
  • 2 cups sliced shiitake mushroom caps
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 cup uncooked Arborio rice
  • 2 teaspoons chopped fresh sage
  • 1/2 cup dry white wine
  • 1/2 teaspoon kosher salt
  • 1 cup canned pumpkin puree
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons pine nuts, toasted
  • Pear Salad
  • 2 tablespoons olive oil,
  • 1 table¬spoon white balsamic vinegar,
  • 1 teaspoon Dijon mustard,
  • 1/4 teaspoon salt,
  • 1/4 teaspoon black pepper in a large bowl.
  • 2 heads thinly sliced Belgian endive,
  • 1 small head thinly sliced radicchio,
  • 1 large sliced pear;

Preparation

Step 1

1.Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.

2. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender. Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total). Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.

For the Pear and Winter Lettuce Salad:
Combine 2 tablespoons olive oil, 1 table¬spoon white balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add 2 heads thinly sliced Belgian endive, 1 small head thinly sliced radicchio, and 1 large sliced pear; toss to combine.


SERVES 4 (serving size: % cup)
CALORIES 103; FAT 7 9 (sat 19); SODIUM 188mg

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