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Delightful Festive Pistachio-Cranberry Risotto with Parmesan Crisp

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Indulge in a festive journey with this creamy pistachio-cranberry risotto topped with crispy parmesan. This dish harmonizes nutty flavors and tart cranberries, making it perfect for holiday gatherings or cozy dinners. With a rich texture and stunning presentation, it’s sure to impress guests and elevate your culinary repertoire. Experience the joy of cooking as you create this masterpiece that brings warmth and comfort to your table.

Ingredients

Scale
  • 1 cup Arborio rice
  • 1/2 cup unsalted roasted pistachios, chopped
  • 1/2 cup dried cranberries
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth (warm)
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated parmesan cheese
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil

Instructions

  1. 1. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft and translucent.
  2. 2. Add minced garlic and Arborio rice, toasting for about two minutes until slightly golden.
  3. 3. Pour in dry white wine, stirring until absorbed.
  4. 4. Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed (about 20-25 minutes).
  5. 5. Once creamy but al dente, fold in dried cranberries and chopped pistachios; warm through.
  6. 6. Remove from heat; stir in freshly grated parmesan cheese and butter for added creaminess.
  7. 7. Serve immediately, garnished with extra pistachios or parsley if desired.

Nutrition

Keywords: For extra flavor, toast the pistachios before adding them to the risotto. Swap cranberries for dried cherries or apricots for a unique twist. Fresh herbs like thyme or rosemary can be added for an aromatic touch.

Find it online: https://cookedtotaste.com/indulge-in-festive-pistachio-cranberry-risotto-delight/