Low-Fat Pumpkin and Pistachio Risotto

"A different, low-fat spin on risotto!"
 
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Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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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!
 
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