Pumpkin & Pistachio Risotto

From Perfect Risotto, Hermes House, 2004.

I had a little butternut pumpkin left over so decided to use it in this risotto dish.

Firstly I put a saucepan of vegetable stock on to warm up and into it I dropped a pinch of saffron.

An onion and a garlic clove, both chopped, were cooked gently in olive oil in a large frying pan. After about 5 minutes they had softened and 225g Arborio rice was stirred in until it was well coated with the oil. Now 450g pumpkin cut into 2cm dice joined the rice and was cooked for a couple of minutes more. About ¼ cup white wine was added and cooked until it was almost gone. Now began the addition of the stock a ladle at a time until it had been absorbed.

When the rice and pumpkin were cooked about ¼ cup grated parmesan cheese was added, the heat turned off and the pan covered for about 5 more minutes.

Before serving, 25g pistachios were added with a little chopped fresh oregano and seasoning to taste.

This was a useful way in which to finish off the little pumpkin that was left. It was an okay risotto.If you are a pumpkin fan then it's a great risotto.

Taste: ✔✔✔

Ease of cooking: ✔✔✔