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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pumpkin And Pistachio Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions