Low-Fat Pumpkin and Pistachio Risotto
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1182.95 ml vegetable stock
- 473.18 ml arborio rice
- 29.58 ml oil
- 1 onion, chopped
- 2 garlic cloves
- 907.18 g pumpkin, in cubes (900g)
- 157.80 ml apple juice
- 44.37 ml fresh oregano, chopped
- 118.29 ml pistachios
- 29.58 ml parmesan cheese
- 14.79 ml nutmeg
- 4.92 ml saffron thread
directions
- Bring stock to boil and reduce to a simmer. Put 2 tBspns in a small bowl and add saffron threads to infuse.
- Heat oil in a pan. Cook onion and garlic for 5 minute.
- Add rice and pumpkin and cook for a few min until rice is transparent.
- Pour apple juice in and allow to bubble hard. When the juice is absorbed, add 1/4 of the stock, and the saffron liquid.
- Stir until the liquid is absorbed.
- Add the rest of the hot stock gradually, a scoop at a time, to allow it to absorb. Stir constantly.
- After 20-30 min the rice should be golden yellow and creamy.
- Stir in cheese, cover and leave for 5 minute.
- To finish, stir in nutmeg and oregano and serve.
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RECIPE SUBMITTED BY
Living in Australia means we get to savour different cuisines and it's so much fun trying new things, only sometimes no-one else wants to try them with me:( I like music, art, singing (much to the chagrin of those around me), hiking, writing and most definitely shopping!