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)
- Nutmeg, freshly grated
- Black Pepper, finely ground
- 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, 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.
- 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.
- 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.
Use a 3 litre pan when cooking.