Pumpkin and Pistachio Risotto
Creamy golden risotto with pumpkin and pistachios.
Ingredients:
Makes 4 servings
Bring the stock to the boil and reduce to a low simmer. Ladle a little liquid into a small bowl. Add the saffron threads and leave to infuse.
Heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes until softened. Add the pumpkin and rice and cook for a few more minutes until the rice looks transparent.
Pour in the wine and allow it to boil hard. When it is absorbed add a ladle of the stock and the infused saffron and liquid. Stir constantly until all the liquid is absorbed.
Gradually add a ladleful of stock at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
Cook the rice for about 25-30 minutes, or until al dente. Stir in the Parmesan cheese, cover the pan, and leave to stand for 5 minutes.
To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and sprinkle over a few extra marjoram or oregano leaves.
Adapted from Original Recipe
Makes 4 servings
- 5 cups vegetable stock
- generous pinch saffron threads
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 900g pumpkin, peeled, seeded and diced
- 1 1/2 cups Arborio rice
- 200ml dry white wine
- 1 tbsp Parmesan cheese, grated
- 50g pistachios
- 3 tbsp fresh marjoram or oregano, chopped
- salt and pepper
- freshly grated nutmeg
Bring the stock to the boil and reduce to a low simmer. Ladle a little liquid into a small bowl. Add the saffron threads and leave to infuse.
Heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes until softened. Add the pumpkin and rice and cook for a few more minutes until the rice looks transparent.
Pour in the wine and allow it to boil hard. When it is absorbed add a ladle of the stock and the infused saffron and liquid. Stir constantly until all the liquid is absorbed.
Gradually add a ladleful of stock at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
Cook the rice for about 25-30 minutes, or until al dente. Stir in the Parmesan cheese, cover the pan, and leave to stand for 5 minutes.
To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and sprinkle over a few extra marjoram or oregano leaves.
