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Creating A Family Culture of Healthy Eating

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Kitchen Basics, Inc.

Autumn Pumpkin Risotto with Thyme, Apricots & Pecans:
Ingredients:

6 cups Kitchen Basics Unsalted Chicken Cooking Stock
2 tablespoons extra-virgin olive oil
1 small onion , finely chopped
2 cloves small garlic , finely chopped
2 cups arborio rice
1 cup sweet white wine
1 cup dried apricots, finely chopped
1 1/2 teaspoon fresh grated nutmeg
1 small pumpkin (about 1 1/2 pounds), peeled, seeded, diced and sauteed in a little oil until just tender
1 tablespoon fresh thyme, chopped
1/2 cup pecans. chopped
3 tablespoons butter
Salt & Pepper to taste
Fresh grated Parmesan for garnish

In a saucepan, bring the stock to a boil. Then reduce heat to low.

In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the garlic and rice; stir until well coated, about 1 minute.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.
Add the dried apricots and pumpkin and continue to stir another 30 seconds. Lower the heat to medium and add 1 cup of stock. Constantly stir so that the rice doesn't stick to the pan. Add the stock 1 cup at a time and stir until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender.

Remove from heat; add the thyme, chopped pecans, and top with dollops of butter.

Serves 6-8.

Story Keys: Heart Healthy Recipes, Low Sodium Recipes, Low Sodium Chicken Stock, Low Sodium Chicken Broth, Reduced Sodium Recipes, Healthy Family Meals, soup, stew, broth, sauce, stock, chicken, beef, seafood, clam, shrimp, fish, Nick Stellino

Taking 'Stock'-- in the Holidays!

Creating a culture of healthy family eating is easy with the basics: Kitchen Basics. The Balancing Act lets viewers in on the secret of using flavorful stocks to enhance meals without adding unnecessary fat, salt or MSG.

With the help of chef Nick Stellino, a cookbook author and television personality, viewers learn about the ways in which stock can be used to add flavor and moisture to a wide variety of dishes – from vegetables to pastas and meat.

Since he was previously overweight, Stellino stresses the importance of using stock to create a rich taste but doesn’t add the excess salt, MSG and fats that are often relied on to flavor foods. He recommends Kitchen Basics stocks because they are all natural and don’t contain chemicals, MSG or excess salts. Furthermore, they come in 11 flavors and three convenient sizes. Chicken, beef, ham, pork, turkey, vegetable… whatever flavor you want to infuse in your next meal, Kitchen Basics has the stock for a delicious culinary creation.

If you’re lacking an inspiration for a great holiday meal, tune in to The Balancing Act for chef Stellino’s fabulous recipe… or read on and get cooking!

Autumn Pumpkin Risotto with Thyme, Apricots & Pecans

Serving Size: 8
Preparation Time: 15
Cooking Time: 30

Ingredients

6 cups Kitchen Basics Unsalted Chicken Cooking Stock
2 tablespoons extra-virgin olive oil
1 small onion , finely chopped
2 cloves small garlic , finely chopped
2 cups arborio rice
1 cup sweet white wine
1 cup dried apricots, finely chopped
1 1/2 teaspoon fresh grated nutmeg
1 small pumpkin (about 1 1/2 pounds), peeled, seeded, diced and sauteed in a little oil until just tender
1 tablespoon fresh thyme, chopped
1/2 cup pecans. chopped
3 tablespoons butter
Salt & Pepper to taste
Fresh grated Parmesan for garnish

Directions

In a saucepan, bring the stock to a boil. Then reduce heat to low.

In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the garlic and rice; stir until well coated, about 1 minute.

Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.

Add the dried apricots and pumpkin and continue to stir another 30 seconds. Lower the heat to medium and add 1 cup of stock. Constantly stir so that the rice doesn't stick to the pan. Add the stock 1 cup at a time and stir until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender.

Remove from heat; add the thyme, chopped pecans, and top with dollops of butter.

For more delicious recipes, visit www.KitchenBasics.net


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Kitchen Basics, Inc.

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