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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:

    1 hr 15 mins

    30 mins

    45 mins

    Pinaygourmet #345142's Note:

    Elegant and simple, this creamy rice recipe can be made as pale or as bright as you like by adding different quantities of saffron.

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    Units: US | Metric


    1. 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. 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. 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. 4
      Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes.
    5. 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.

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    Nutritional Facts for Pumpkin and Pistachio Risotto

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 376.1
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 1.9 g
    Cholesterol 2.2 mg
    Sodium 44.4 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 2.2 g
    Sugars 5.1 g
    Protein 7.6 g

    The following items or measurements are not included:

    vegetable stock

    fresh marjoram

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