Pumpkin And Pistachio Risotto Recipes

Steps:

• Bring to boil broth or water, reduce to simmer.
• Ladle a little liquid into small bowl.
• Add the saffron threads and leave to infuse.
• Heat the oil in pan, add the onion and garlic, cook 5 minutes till soft.
• Add the pumpkin and rice and cook few minutes more till rice looks transparent.
• Pour in the wine and allow it to boil hard.
• When it is absorbed add a quarter of the broth or water and the infused saffron and liquid.
• Stir just till all the liquid is absorbed.
• Gradually add a ladleful of broth or water at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
• Cook the rice for about 25-30 minutes, till al dente.
• Stir in the Parmesan cheese, cover the pan and leave to stand 5 minutes.
• To finish, stir in the pistachios and marjoram or oregano.
• Season with salt and pepper and nutmeg.

Steps:

• 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 saucepan. Add the onion and garlic and cook gently for about 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 ans allow it to bubble hard. When it is absorbed add a quarter of the hot stock or water and the infused saffron liquid. Stir until all the liquid has been absorbed.
• Gradually add the stock or water, a ladleful at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time. 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 marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and scatter over a few marjoram or oregano leaves.

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
• Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
• Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.