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Low-Fat Pumpkin and Pistachio Risotto

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“A different, low-fat spin on risotto!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring stock to boil and reduce to a simmer. Put 2 tBspns in a small bowl and add saffron threads to infuse.
  2. Heat oil in a pan. Cook onion and garlic for 5 minute.
  3. Add rice and pumpkin and cook for a few min until rice is transparent.
  4. Pour apple juice in and allow to bubble hard. When the juice is absorbed, add 1/4 of the stock, and the saffron liquid.
  5. Stir until the liquid is absorbed.
  6. Add the rest of the hot stock gradually, a scoop at a time, to allow it to absorb. Stir constantly.
  7. After 20-30 min the rice should be golden yellow and creamy.
  8. Stir in cheese, cover and leave for 5 minute.
  9. To finish, stir in nutmeg and oregano and serve.

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