Pumpkin And Pistachio Risotto Recipe

Name: Pumpkin And Pistachio Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 liters vegetable stock; saffron strand; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 7 cups pumpkin, peeled, seeded and cut into 2cm cubes; 1 lb risotto rice; 1 cup dry white wine; 2 tablespoons parmesan cheese, finely grated; 1/4 cup pistachios; 3 tablespoons chopped fresh marjoram or 3 tablespoons fresh oregano; salt; freshly grated nutmeg; ground black pepper

Servings: persons

1 1/4 liters vegetable stock
saffron strand
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
7 cups pumpkin, peeled, seeded and cut into 2cm cubes
1 lb risotto rice
1 cup dry white wine
2 tablespoons parmesan cheese, finely grated
1/4 cup pistachios
3 tablespoons chopped fresh marjoram or 3 tablespoons fresh oregano
salt
freshly grated nutmeg
ground black pepper

1
Bring the stock or water to the boil and reduce to a low simmer. Ladle a little of it into a small bowl. Add the saffron strands and leave to infuse.
2
Heat the oil in a large saucepan. Add the onion and garlic and cook gently for about 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 ans allow it to bubble hard. When it is absorbed add a quarter of the hot stock or water and the infused saffron liquid. Stir until all the liquid has been absorbed.
3
Gradually add the stock or water, a ladleful at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time. After 20-30 minutes, the rice should be golden yellow, creamy and al dente.
4
Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes.
5
To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and scatter over a few marjoram or oregano leaves.

640

kcal

Calories

Fat

120

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 14 ingredients. The key ingredients include: 1 1/4 liters vegetable stock, saffron strand, 2 tablespoons olive oil, 1 onion, chopped, and more.

Yes, 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.

Pumpkin And Pistachio Risotto

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