Pumpkin and Pistachio Risotto |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Elegant and simple, this creamy rice recipe can be made as pale or as bright as you like by adding different quantities of saffron. 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:
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.
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