Description
A creamy risotto featuring pistachios and cranberries, suitable for impressing guests.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups hot vegetable broth
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and cook, stirring, until it is fully absorbed.
- Add one ladleful of hot broth to the rice, stirring until the liquid is absorbed before adding the next ladleful. Continue this process for about 20 minutes, until the rice is creamy and al dente.
- Stir in pistachios and dried cranberries.
- Remove the pot from the heat. Stir in Parmesan cheese and butter until melted and smooth.
- Season with salt and pepper to your preference. Serve immediately.
Notes
- Keep your broth hot in a separate saucepan while making the risotto.
- Stirring frequently helps release the starch from the rice, creating creaminess.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 5
- Protein: 20
- Cholesterol: 30
Keywords: pistachio, cranberry, risotto, Arborio rice, Italian, vegetarian main dish, creamy rice