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Pumpkin and Pistachios Risotto

INGREDIENTS

  • 1. Pumpkin 100 gms
  • 2. Arborio rice 200 gms
  • 3. Chicken stock 500 ml
  • 4. Salt to taste
  • 5. Pepper powder to taste
  • 6. Parmesan cheese 20 gms
  • 7. Saffron few strands
  • 8. Parsley to garnish
  • 9. Onions 2 nos
  • 10. Garlic 20 gms

Procedure

  1. 1. Heat butter and add garlic and onion sauté.
  2. 2. Add grated pumpkin and cook till done.
  3. 3. Add Arborio rice and sauté and slowly add chicken stock and cook and continue the same till rice is completely done.
  4. 4. Add parmesan cheese and seasonings
  5. 5. Garnish with chopped pistachios serve hot topped with parmesan cheese and fresh parsley.