Pumpkin and Pistachio Risotto |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
5 cups vegetable broth or 5 cups water |
1 pinch saffron thread |
2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, crushed |
2 lbs fresh pumpkin, peeled, seeded and cut in 1/4-inch cubes |
2 cups arborio rice |
7/8 cup dry white wine |
2 tablespoons fine grated parmesan cheese |
1/2 cup pistachios |
3 tablespoons chopped fresh marjoram or 3 tablespoons oregano |
salt |
pepper |
nutmeg |
Directions:
1. Bring to boil broth or water, reduce to simmer.
2. Ladle a little liquid into small bowl.
3. Add the saffron threads and leave to infuse.
4. Heat the oil in pan, add the onion and garlic, cook 5 minutes till soft.
5. Add the pumpkin and rice and cook few minutes more till rice looks transparent.
6. Pour in the wine and allow it to boil hard.
7. When it is absorbed add a quarter of the broth or water and the infused saffron and liquid.
8. Stir just till all the liquid is absorbed.
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. Cook the rice for about 25-30 minutes, till al dente.
11. Stir in the Parmesan cheese, cover the pan and leave to stand 5 minutes.
12. To finish, stir in the pistachios and marjoram or oregano.
13. Season with salt and pepper and nutmeg.
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