Pumpkin and Pistachio Risotto

Creamy golden risotto with pumpkin and pistachios. 

Ingredients:
Makes 4 servings

• 5 cups vegetable stock
• generous pinch saffron threads
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 900g pumpkin, peeled, seeded and diced
• 1 1/2 cups Arborio rice
• 200ml dry white wine
• 1 tbsp Parmesan cheese, grated
• 50g pistachios
• 3 tbsp fresh marjoram or oregano, chopped
• salt and pepper
• freshly grated nutmeg

Directions:
Bring the stock to the boil and reduce to a low simmer. Ladle a little liquid into a small bowl. Add the saffron threads and leave to infuse. 

Heat the oil in a saucepan, add the onion and garlic and cook gently for 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 and allow it to boil hard. When it is absorbed add a ladle of the stock and the infused saffron and liquid. Stir constantly until all the liquid is absorbed. 

Gradually add a ladleful of stock at a time, allowing the rice to absorb the liquid before adding more and stir constantly. 

Cook the rice for about 25-30 minutes, or until al dente. Stir in the Parmesan cheese, cover the pan, and leave to stand for 5 minutes. 

To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and sprinkle over a few extra marjoram or oregano leaves.  

Adapted from Original Recipe