STREAMING NOW: The Delicious Miss Dahl

Pumpkin and Pistachio Risotto

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: