Low Cholesterol
Risotto Recipe
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Low Cholesterol Risotto
Pumpkin and Pistachio Risotto Recipe
Low Cholesterol Rissoto Nutrition Facts |
Low Cholesterol Rissoto Ingredients | Low Cholesterol Risotto Cooking Method | |
| Serves
4
Per portion: Energy Fat Saturated Fat Cholesterol Fiber
|
630Kcals 15.24g 2.66g 3.75mg 2.59g
|
1.2 liters vegetable stock or water generous pinch of saffron threads 30ml olive oil 1 onion, chopped 2 garlic cloves, crushed 900g pumpkin, peeled, seeded and cut into 2cm cubes 450g arborio rice 200ml dry white wine 15ml Parmesan cheese, finely grated 50g pistachios 45ml chopped fresh marjoram or oregano, plus extra leaves, to garnish salt, freshly grated nutmeg and black pepper |
1 Bring the stock or water to the boil and reduce to a low simmer. Ladle a little liquid into a small bowl. Add the saffron threads and leave to rinse. 2 Heat the oil in a saucepan or flame-proof casserole. Add the onion and garlic, and cook gently for 5 minutes until softened. Add the pumpkin and rice and cook for a few more minutes until the rice looks transparent. 3 Pour in the wine and allow it to boil hard. When it is absorbed add a quarter of the stock or water and the infused saffron and liquid. Stir constantly until all the liquid is absorbed. 4 Gradually add a ladleful of stock or water at a time, allowing the rice to absorb the liquid before adding more and stir constantly. 5 Cook the rice for about 25-30 minutes or until al dente. Stir in the Parmesan cheese, cover the pan and leave to stand for 5 minutes. 6 To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and sprinkle over a few extra marjoram or oregano leaves. |