To begin making the Pumpkin Pistachio Risotto, first warm the stock.

Heat oil in a pan. Add garlic and onion.

Sauté till the onion just softens, but does not brown.

Add the rice and stir.

Sauté for a minute till the rice starts getting translucent.

Add a ladleful of the warm stock.

Crush the saffron with salt and add to the rice.

Stir and cook till the stock almost evaporates.

Add another ladleful of stock. Stir and cook again.

Repeat till the rice is just cooked, till it still has a bite to it.

Take it off the heat.

Add herbs, pepper, cheese and butter.

Mix and keep covered for a minute or two till it becomes creamy.

Garnish with pistachios and your Pumpkin Pistachio Risotto is now ready to be served.