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: 5 cups vegetable broth or 5 cups water; 1 pinch saffron thread; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 2 lbs fresh pumpkin, peeled, seeded and cut in 1/4-inch cubes; 2 cups arborio rice; 7/8 cup dry white wine; 2 tablespoons fine grated parmesan cheese; 1/2 cup pistachios; 3 tablespoons chopped fresh marjoram or 3 tablespoons oregano; salt; pepper; nutmeg

Servings: persons

5 cups vegetable broth or 5 cups water
1 pinch saffron thread
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 lbs fresh pumpkin, peeled, seeded and cut in 1/4-inch cubes
2 cups arborio rice
7/8 cup dry white wine
2 tablespoons fine grated parmesan cheese
1/2 cup pistachios
3 tablespoons chopped fresh marjoram or 3 tablespoons oregano
salt
pepper
nutmeg

1
Bring to boil broth or water, reduce to simmer.
2
Ladle a little liquid into small bowl.
3
Add the saffron threads and leave to infuse.
4
Heat the oil in pan, add the onion and garlic, cook 5 minutes till soft.
5
Add the pumpkin and rice and cook few minutes more till rice looks transparent.
6
Pour in the wine and allow it to boil hard.
7
When it is absorbed add a quarter of the broth or water and the infused saffron and liquid.
8
Stir just till all the liquid is absorbed.
9
Gradually add a ladleful of broth or water at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
10
Cook the rice for about 25-30 minutes, till al dente.
11
Stir in the Parmesan cheese, cover the pan and leave to stand 5 minutes.
12
To finish, stir in the pistachios and marjoram or oregano.
13
Season with salt and pepper and nutmeg.

564

kcal

Calories

Fat

103

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: 5 cups vegetable broth or 5 cups water, 1 pinch saffron thread, 2 tablespoons olive oil, 1 onion, chopped, and more.

Yes, Pumpkin And Pistachio Risotto falls under the Soups & Stews 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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