Low-Fat Pumpkin and Pistachio Risotto

Directions

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