Low-fat Pumpkin And Pistachio Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 cups vegetable stock
• 2 cups arborio rice
• 2 tablespoons oil
• 1 onion, chopped
• 2 garlic cloves
• 2 lbs pumpkin, in cubes (900g)
• 2/3 cup apple juice
• 3 tablespoons fresh oregano, chopped
• 1/2 cup pistachios
• 2 tablespoons parmesan cheese
• 1 tablespoon nutmeg
• 1 teaspoon saffron thread

Recipe

• 1 bring stock to boil and reduce to a simmer. put 2 tbspns in a small bowl and add saffron threads to infuse.
• 2 heat oil in a pan. cook onion and garlic for 5 minute.
• 3 add rice and pumpkin and cook for a few min until rice is transparent.
• 4 pour apple juice in and allow to bubble hard. when the juice is absorbed, add 1/4 of the stock, and the saffron liquid.
• 5 stir until the liquid is absorbed.
• 6 add the rest of the hot stock gradually, a scoop at a time, to allow it to absorb. stir constantly.
• 7 after 20-30 min the rice should be golden yellow and creamy.
• 8 stir in cheese, cover and leave for 5 minute.
• 9 to finish, stir in nutmeg and oregano and serve.