Low-Fat Pumpkin and Pistachio Risotto |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A different, low-fat spin on risotto! Ingredients:
5 cups vegetable stock |
2 cups arborio rice |
2 tablespoons oil |
1 onion, chopped |
2 garlic cloves |
2 lbs pumpkin, in cubes (900g) |
2/3 cup apple juice |
3 tablespoons fresh oregano, chopped |
1/2 cup pistachios |
2 tablespoons parmesan cheese |
1 tablespoon nutmeg |
1 teaspoon saffron thread |
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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