Pumpkin and Pistachio Risotto

• 1.2L (5 cups) Vegetable Stock or Water
• generous pinch of Saffron Strands
• 30mL (2 tablespoons) Olive Oil
• 2 cloves Garlic, crushed
• 900g Pumpkin, peeled, seeded, cut into 2cm cubes (Butternut works well)
• 400g (2 cups) Risotto Rice (Arborio or Carnaroli)
• 200mL Dry White Wine
• 30mL (2 tablespoons) Parmesan Cheese, finely grated
• 50g (½ cup) Pistachio Nuts, coarsely chopped
• 45mL (3 tablespoons) Fresh Majoram or Oregano (plus extra for garnish)
• Salt
• Nutmeg, freshly grated
• Black Pepper, finely ground

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, heavy-based saucepan or deep frying pan. Add the onion and garlic and cook gently for about 5 minutes until softened. Add the pumpkin and rice and stir to coat everything in oil. Cook for a few more minutes until the rice looks transparent.
3. Pour in the wine and allow it to bubble hard. When it has been absorbed, add a quarter of the hot stock or water and the saffron liquid (strain it). Stir until all the liquid has been absorbed. Gradually add the remaining stock or water, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. 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. To finish, stir in the pistachios and majoram or oregano. Season to taste with a little salt, nutmeg and pepper, scatter over a few majoram or oregano leaves and serve.

Serves 5

Use a 3 litre pan when cooking.