Pumpkin and Pistachio Risotto Recipe
This elegant
combination of creamy golden rice and orange pumpkin can be made as
pale or bright as you like by adding different quantities of
saffron.
Ingredients: |
1.2 liters/ 5 cups
30 ml/ 2 tbsp
1
2
450g/ 1 lb
900 g/ 2 lb
175 ml/ 3/4 cup
15 g/ 1/2 oz
50 g/ 2 oz/ 1/2 cup
45 ml/ 3 tbsp |
vegetable stock or water
generous pinch of saffron threads
olive oil
onion, chopped
garlic cloves, crushed
arborio rice
pumpkin, peel & cut into 2cm cubes
dry white wine
Parmesan cheese, finely grated
pistachios
chopped fresh marjoram or oregano, plus extra leaves, to
garnish
freshly grated nutmeg
salt and ground black pepper
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Method:
-
Bring the stock or
water to the boil, then reduce to a low simmer.
Ladle a little stock into a small bowl. Add the
saffron threads and leave to infuse.
-
Heat the oil in a
large saucepan. Add the onion and garlic and
cook gently for about minutes until
softened. Add the rice and pumpkin and cook for
a few minutes longer until the rice looks
transparent.
-
Pour in the wine
and allow it to bubble fiercely. When the wine
is absorbed add about a quarter of the stock and
the infused saffron liquid. Stir constantly
until all the liquid is absorbed.
-
gradually add the
remaining stock or water, a ladleful at a time,
allowing the rice to absorb all the liquid
before adding more, and stirring all the time.
After 20-30 minutes the rice should be golden
yellow and creamy, and al dente when tested.
-
Remove the pan
from the heat and stir in the Parmesan cheese.
Cover the pan and leave the risotto to stand for
5 minutes.
-
To finish the
risotto, stir in the pistachios and chopped
marjoram or oregano. season to taste with a
little nutmeg, salt and pepper, and scatter over
a few extra marjoram or oregano leaves as a
garnish, before serving.
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SERVES 4 |
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