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–+ servings

Pistachio-Cranberry Risotto

This creamy and flavorful risotto combines the nutty taste of pistachios with the tartness of cranberries, creating a delightful dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Arborio rice
  • 4 cups vegetable broth warm
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 cup white wine optional
  • 1 cup pistachios shelled and roughly chopped
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup fresh cranberries or dried, if unavailable
For Garnish
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup pistachios for topping

Method
 

Cooking the Risotto
  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and Arborio rice to the pan, stirring for 2-3 minutes until the rice is lightly toasted.
  3. Pour in the white wine (if using) and stir until it has mostly evaporated.
  4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is absorbed before adding the next ladle.
  5. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
  6. Stir in the chopped pistachios, Parmesan cheese, and cranberries. Mix well and remove from heat.
Garnishing and Serving
  1. Serve the risotto warm, garnished with chopped parsley and additional pistachios on top.
  2. Enjoy your delicious Pistachio-Cranberry Risotto!

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 3gSodium: 450mgFiber: 5gSugar: 6g

Notes

For a creamier texture, you can add more broth during cooking. Adjust the amount of cranberries based on your preferred level of tartness.

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