Pumpkin And Pistachio Risotto Recipes
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 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
Provided by Marian Burros
Categories quick, project, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the stock to a simmer, and continue simmering it while preparing the recipe.
- Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
- Saute onion and garlic until onion begins to soften.
- Stir in rice to coat well; add wine, and cook until wine has evaporated.
- Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
- Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.
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
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
PISTACHIO PUMPKIN BREAD
These cute little loaves blend pumpkin, pistachio, rum and raisins with festive results. Wrap the bread in colored cellophane, tie with festive ribbon and give as a gift. -Kathy Kittell, Lenexa, Kansas.
Provided by Taste of Home
Time 45m
Yield 3 mini loaves (4 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the bread mix, eggs, water, oil and extract just until blended. Stir in raisins and pistachios. Transfer to three greased 5-3/4x3x2-in. loaf pans. , Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , Meanwhile, in a small saucepan, combine the sugar, water and butter. Bring to a boil; cook and stir for 3 minutes or until sugar is dissolved. Remove from the heat; stir in extract. , Remove loaves from pans to wire racks. With a toothpick, poke holes in the top of each loaf; brush with glaze. Cool completely.
Nutrition Facts : Calories 247 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
ROAST PUMPKIN AND FETA RISOTTO
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Provided by MEL_JADE
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
- Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
- Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
- When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
- Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g
PUMPKIN RISOTTO
Provided by Florence Fabricant
Categories dinner, one pot, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy three-quart saucepan. Add the garlic and onion and cook over low heat until the onion is golden. Stir in the rice and cook, stirring, for five minutes. Stir in the sage, nutmeg and wine. Cook, stirring, a few minutes until most of the wine has evaporated. Stir in the pumpkin puree.
- Place the stock in a saucepan and keep it barely simmering. Add it, about half a cup at a time, to the rice, stirring constantly and adding more stock as it is absorbed by the rice. After about 20 minutes of cooking, the rice should be just tender, with a bit of firmness in the center.
- Season the rice to taste with salt and pepper and stir in the butter. Serve at once with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 640 milligrams, Sugar 4 grams, TransFat 0 grams
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