Pumpkin and Pistachio Risotto

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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