“Elegant and simple, this creamy rice recipe can be made as pale or as bright as you like by adding different quantities of saffron.”
1hr 15mins

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a