Pumpkin and Pistachio Risotto

Name: Pumpkin and Pistachio Risotto
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 1/4 liters vegetable stock; saffron strand; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 7 cups pumpkin, peeled, seeded and cut into 2cm cubes; 1 lb risotto rice; 1 cup dry white wine; 2 tablespoons parmesan cheese, finely grated; 1/4 cup pistachios; 3 tablespoons chopped fresh marjoram or 3 tablespoons fresh oregano; salt; freshly grated nutmeg; ground black pepper

Submitted by Pinaygourmet 345142

"Elegant and simple, this creamy rice recipe can be made as pale or as bright as you like by adding different quantities of saffron."

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Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 4

ingredients

1 ¹⁄₄ liters vegetable stock
saffron strand
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
7 cups pumpkin, peeled, seeded and cut into 2cm cubes
1 lb risotto rice
1 cup dry white wine
2 tablespoons parmesan cheese, finely grated
¹⁄₄ cup pistachios
3 tablespoons chopped fresh marjoram or 3 tablespoons fresh oregano
salt
freshly grated nutmeg
ground black pepper

directions

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

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RECIPE SUBMITTED BY

Pinaygourmet 345142

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.

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