Low-Fat Pumpkin and Pistachio Risotto Recipe

Name: Low-Fat Pumpkin and Pistachio Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 2 cups arborio rice; 2 tablespoons oil; 1 onion, chopped; 2 garlic cloves; 2 lbs pumpkin, in cubes (900g); ⅔ cup apple juice; 3 tablespoons fresh oregano, chopped; ½ cup pistachios; 2 tablespoons parmesan cheese; 1 tablespoon nutmeg; 1 teaspoon saffron thread

Servings: persons

5 cups vegetable stock
2 cups arborio rice
2 tablespoons oil
1 onion, chopped
2 garlic cloves
2 lbs pumpkin, in cubes (900g)
⅔ cup apple juice
3 tablespoons fresh oregano, chopped
½ cup pistachios
2 tablespoons parmesan cheese
1 tablespoon nutmeg
1 teaspoon saffron thread

1
Bring stock to boil and reduce to a simmer.
2
Put 2 tBspns in a small bowl and add saffron threads to infuse.
3
Heat oil in a pan.
4
Cook onion and garlic for 5 minute.
5
Add rice and pumpkin and cook for a few min until rice is transparent.
6
Pour apple juice in and allow to bubble hard.
7
When the juice is absorbed, add 1/4 of the stock, and the saffron liquid.
8
Stir until the liquid is absorbed.
9
Add the rest of the hot stock gradually, a scoop at a time, to allow it to absorb.
10
Stir constantly.
11
After 20-30 min the rice should be golden yellow and creamy.
12
Stir in cheese, cover and leave for 5 minute.
13
To finish, stir in nutmeg and oregano and serve.

585

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups vegetable stock, 2 cups arborio rice, 2 tablespoons oil, 1 onion, chopped, and more.

Yes, Low-Fat Pumpkin and Pistachio Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Pumpkin and Pistachio Risotto

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