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Recipe Pumpkin & pistachio nut risotto

Pumpkin & pistachio nut risotto
  • Serves 4
  • 80 minutes
  • Difficulty Medium
  • 7 Ingredients
By

87 Comments

Ingredients (serves 4)

  • 2 cups Pumpkin peeled & diced
  • 2 Garlic cloves
  • 1 Onion peeled & chopped
  • 1 litre Chicken stock
  • 1 cup Parmesan grated
  • 125 grams Pistachio nuts
  • 200 grams Arborio rice

Method

  1. Sauté onion & garlic in pan until soft.
  2. Par boil, or microwave pumpkin until just tender, drain, add to pan. Cook until soft.
  3. Add rice & gradually add chicken stock, stirring continuously until stock has been almost fully absorbed and rice is tender.
  4. Add pistachio nuts and parmesan and stir until cheese has blended in.

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