Pumpkin And Pistachio Risotto Recipes

PUMPKIN AND PISTACHIO RISOTTO

Pumpkin and Pistachio Risotto image

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.

Provided by Shirl J 831

Categories Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

Bring to boil broth or water, reduce to simmer.
Ladle a little liquid into small bowl.
Add the saffron threads and leave to infuse.
Heat the oil in pan, add the onion and garlic, cook 5 minutes till soft.
Add the pumpkin and rice and cook few minutes more till rice looks transparent.
Pour in the wine and allow it to boil hard.
When it is absorbed add a quarter of the broth or water and the infused saffron and liquid.
Stir just till all the liquid is absorbed.
Gradually add a ladleful of broth or water at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
Cook the rice for about 25-30 minutes, till al dente.
Stir in the Parmesan cheese, cover the pan and leave to stand 5 minutes.
To finish, stir in the pistachios and marjoram or oregano.
Season with salt and pepper and nutmeg.

Nutrition Facts : Calories 629.6, Fat 15.1, SaturatedFat 2.5, Cholesterol 2.2, Sodium 45.5, Carbohydrate 102.9, Fiber 5.9, Sugar 6, Protein 13.3

PUMPKIN AND PISTACHIO RISOTTO

Pumpkin and Pistachio Risotto image

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

Provided by Pinaygourmet 345142

Categories Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 376.2, Fat 11.3, SaturatedFat 1.9, Cholesterol 2.2, Sodium 44.5, Carbohydrate 52.9, Fiber 2.2, Sugar 5.1, Protein 7.6

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