PUMPKIN AND PISTACHIO RISOTTO
This elegant combination of creamy golden rice and orange pumpkin can be made as pale or as bright as you like - simply add different quantities of saffron. This recipe is from my low fat, low cholesterol book.
Provided by Shirl J 831
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 629.6, Fat 15.1, SaturatedFat 2.5, Cholesterol 2.2, Sodium 45.5, Carbohydrate 102.9, Fiber 5.9, Sugar 6, Protein 13.3
PUMPKIN RISOTTO
For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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.
PUMPKIN RISOTTO
My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!
Provided by dale7793
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and oil together in a large saucepan or frypan.
- Gently cook the onion and garlic.
- Add the rice and cook, stirring until the rice is coated in the oil mix.
- Cook this about 1 minute.
- Stir in the pumpkin and mushrooms.
- Pour over 1 cup of the hot stock.
- Cook, stirring often until the liquid is almost all absorbed.
- You don't want the liquid to be boiling in with the rice, just a gentle simmer.
- Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
- This takes about 20 minutes.
- You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
- Stir in the parmesan cheese,seasoning and parsley.
- It will go lovely and sticky with the cheese.
- Serve immediately.
PUMPKIN RISOTTO
We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 397 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
GARLICKY PUMPKIN RISOTTO
Rich, creamy and delicious - this pumpkin risotto is a great dinner party dish from Ursula Ferrigno
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h30m
Number Of Ingredients 17
Steps:
- Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.
- Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.
- Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.
- Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.
- Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.
- Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.
Nutrition Facts : Calories 696 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.24 milligram of sodium
More about "pumpkin and pistachio risotto food"
CREAMY BAKED PUMPKIN RISOTTO | RECIPETIN EATS
From recipetineats.com
5/5 (80)Total Time 45 minsServings 5-6Calories 422 per serving
PUMPKIN PISTACHIO RISOTTO RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 2Cuisine Italian RecipesTotal Time 35 mins
PUMPKIN RISOTTO RECIPE - CHARLIE PALMER - FOOD & WINE
From foodandwine.com
PUMPKIN RISOTTO {SUPER CREAMY & COMFORTING} - ITALIAN …
From italianrecipebook.com
EASY NO-STIR PUMPKIN RISOTTO {VEGETARIAN + EASILY …
From playswellwithbutter.com
PUMPKIN PISTACHIO ENERGY BALLS - SKINNYTASTE
From skinnytaste.com
PUMPKIN AND PISTACHIO RISOTTO RECIPE - FOOD.COM
From food.com
Servings 4Total Time 1 hr 15 minsCategory RiceCalories 376 per serving
PUMPKIN RISOTTO RECIPE | KITCHN
From thekitchn.com
PUMPKIN & PISTACHIO NUT RISOTTO - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
LOW-FAT PUMPKIN AND PISTACHIO RISOTTO RECIPE - FOOD.COM
From food.com
PUMPKIN AND PISTACHIO RISOTTO RECIPE - IFOOD.TV
From ifood.tv
PUMPKIN RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
CREAMY VEGAN PUMPKIN & PISTACHIO RISOTTO | VEGAN PUMPKIN, FALL …
From pinterest.ca
PUMPKIN RISOTTO - ITALIAN RECIPE - THE PETITE COOK™
From thepetitecook.com
CREAMY PUMPKIN PISTACHIO RISOTTO - VIBING VEGANS
From vibingvegans.com
CREAMY VEGAN PUMPKIN & PISTACHIO RISOTTO – JEM ORGANICS
From jemorganics.com
DIABETES AUSTRALIA
PUMPKIN AND PISTACHIO RISOTTO - FAMILY.DALTONS.INFO
From family.daltons.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love