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    You are in: Home / Recipes / Pumpkin and Pistachio Risotto Recipe
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    Pumpkin and Pistachio Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Shirl (J) 831's Note:

    This elegant combination of creamy golden rice and orange pumpkin can be made as pale or as bright as you like - simply add different quantities of saffron. This recipe is from my low fat, low cholesterol book.

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    Units: US | Metric


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

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    Nutritional Facts for Pumpkin and Pistachio Risotto

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 629.6
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 2.4 g
    Cholesterol 2.2 mg
    Sodium 45.4 mg
    Total Carbohydrate 102.9 g
    Dietary Fiber 5.9 g
    Sugars 5.9 g
    Protein 13.2 g

    The following items or measurements are not included:

    vegetable broth

    fresh marjoram

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