Crunchy Pistachio Crusted Pumpkin & Sage Risotto: A

Today, I am excited to share a unique recipe that is perfect for a cozy night in or a special occasion. This dish combines unexpected flavors and textures that are sure to surprise and delight your taste buds.

In this recipe, we will be creating a savory pumpkin and sage risotto with a crunchy pistachio crust. The creamy risotto paired with the nutty pistachio crust creates a combination that is both comforting and elegant.

Ingredients:
– Arborio rice (300g)
– Vegetable broth (1 liter)
– Pumpkin puree (200g)
– Fresh sage leaves (10g)
– Shallots (2, finely chopped)
– Parmesan cheese (50g, grated)
– Pistachios (100g, chopped)
– Butter (50g)
– Olive oil (2 tbsp)
– Salt and pepper to taste

Kitchen Tools:

• saucepan
• wooden spoon
• baking dish
• chef’s knife

To start, heat the vegetable broth in a saucepan over low heat. In another saucepan, melt the butter and olive oil together. Add the chopped shallots and sage leaves, cooking until the shallots are translucent.

Add the Arborio rice to the pan and toast for a few minutes until slightly translucent. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.

Once the rice is creamy and al dente, stir in the pumpkin puree and grated Parmesan cheese. Season with salt and pepper to taste.

Transfer the risotto to a baking dish and spread it out evenly. In a separate bowl, mix the chopped pistachios with a bit of olive oil and sprinkle over the top of the risotto.

Bake in a preheated oven at 180°C for 15-20 minutes, or until the pistachio crust is golden and crispy.

Total weight of cooked dish: 900g
Number of servings: 4
Average weight of one serving: 225g
Approximate calorie count per serving: 400 calories

One clever tip for this recipe is to sprinkle some extra Parmesan cheese over the pistachio crust before baking for an extra layer of flavor.

I hope you give this unique pumpkin and sage risotto with pistachio crust a try. Feel free to experiment with different nuts or herbs to make it your own. Enjoy!