Pumpkin And Pistachio Risotto

• 1 1/4 liters vegetable stock
• saffron strand
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 7 cups pumpkin, peeled, seeded and cut into 2cm cubes
• 1 lb risotto rice
• 1 cup dry white wine
• 2 tablespoons parmesan cheese, finely grated
• 1/4 cup pistachios
• 3 tablespoons chopped fresh marjoram or 3 tablespoons fresh oregano
• salt
• freshly grated nutmeg
• ground black pepper

1. Bring the stock or water to the boil and reduce to a low simmer. Ladle a little of it into a small bowl. Add the saffron strands and leave to infuse.
2. Heat the oil in a large saucepan. Add the onion and garlic and cook gently for about 5 minutes until softened. Add the pumpkin and rice and cook for a few more minutes until the rice looks transparent. Pour in the wine ans allow it to bubble hard. When it is absorbed add a quarter of the hot stock or water and the infused saffron liquid. Stir until all the liquid has been absorbed.
3. Gradually add the stock or water, a ladleful at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time. After 20-30 minutes, the rice should be golden yellow, creamy and al dente.
4. Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes.
5. To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and scatter over a few marjoram or oregano leaves.

vegetable stock, saffron, olive oil, onion, garlic, pumpkin, risotto rice, white wine, parmesan cheese, pistachios, fresh marjoram, salt, nutmeg, ground black pepper

Taken from www.food.com/recipe/pumpkin-and-pistachio-risotto-202611 (may not work)