Low-Fat Pumpkin and Pistachio Risotto

• 5 cups vegetable stock
• 2 cups arborio rice
• 2 tablespoons oil
• 1 onion, chopped
• 2 garlic cloves
• 2 lbs pumpkin, in cubes (900g)
• 23 cup apple juice
• 3 tablespoons fresh oregano, chopped
• 12 cup pistachios
• 2 tablespoons parmesan cheese
• 1 tablespoon nutmeg
• 1 teaspoon saffron thread

1. Bring stock to boil and reduce to a simmer.
2. Put 2 tBspns in a small bowl and add saffron threads to infuse.
3. Heat oil in a pan.
4. Cook onion and garlic for 5 minute.
5. Add rice and pumpkin and cook for a few min until rice is transparent.
6. Pour apple juice in and allow to bubble hard.
7. When the juice is absorbed, add 1/4 of the stock, and the saffron liquid.
8. Stir until the liquid is absorbed.
9. Add the rest of the hot stock gradually, a scoop at a time, to allow it to absorb.
10. Stir constantly.
11. After 20-30 min the rice should be golden yellow and creamy.
12. Stir in cheese, cover and leave for 5 minute.
13. To finish, stir in nutmeg and oregano and serve.

vegetable stock, arborio rice, oil, onion, garlic, pumpkin, apple juice, fresh oregano, pistachios, parmesan cheese, nutmeg, saffron thread

Taken from www.food.com/recipe/low-fat-pumpkin-and-pistachio-risotto-138821 (may not work)