By IANSlife

July 29, 2023 (IANSlife) Every delicacy has its own taste and its adored by a large number of people. Here are some recipes curated by American Pistachios to give a different taste to your buds of Pistachios.

 

PISTACHIO, ASPARAGUS AND BLUE CHEESE RISOTTO (By Chef Ashish Bhasin)

Ingredients:

• 280 g Risotto rice (Short grain like Arborio)
• 60 ml Extra virgin olive oil
• 40 g Onion
• 50 ml White wine
• 16 g Lemon zest
• 250 g Asparagus
• 60 g Parmesan
• 40 g Unsalted butter
• 800 ml Vegetable stock
• 100 g California Pistachios
• 60 g Blue Cheese
• 5 g Micro green for garnish
• 20 g Salt
• 10 g Black pepper

Instructions:

• Heat olive oil in a pan and add finely chopped onions, sauté till translucent.
• Now add risotto rice, sauté for a minute.
• Deglaze with white wine, until wine evaporates; add little stock and continue cooking on slow flame gradually.
• Keep repeating till risotto is about to be cooked
• Blanch asparagus separately and mix with the  risotto.
• Finish risotto with unsalted butter, pistachios, blue cheese and grated parmesan. Stir it vigorously (preferably with a fiber spatula) until it gets a creamy texture.
• For garnishing, sprinkle pistachio shavings/flakes, crumble blue cheese and a bit of microgreen.
• Adjust the seasoning. Finish with parsley and drizzle balsamic reduction on top.

 

MALAI PRAWNS (By Chef Anand Panwar)

Ingredients:

• 100 g White Onion    
• 50 g  California Pistachios                    
• 10 g  Ginger Garlic     
• 100 g  Prawns   
• Curry Leaves, Green Chilli & Salt to taste
• 100 ml Coconut Milk      
• 20 ml Coconut Oil

Instructions:

• Heat coconut oil in a pan.
• Add mustard seeds & curry leaves.
• Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
• Add salt, turmeric powder, coconut milk and make a gravy.
• Put cleaned prawns in the gravy and cook for 2 to 4 minutes.
• Garnish with curry leaves and chopped pistachio.

 

PISTACHIO PANEER (By Chef Anand Panwar)

Ingredients:

• 100 g White Onion        
• 50 g California Pistachios                  
• 10 g Ginger Garlic Paste  
• 100 g Paneer                 
• Curry Leaves, Salt, Green Chili as per taste   
• 100 ml Coconut Milk   
• 20 ml  Coconut Oil

Instructions:

• Heat coconut oil in a pan.
• Add mustard seeds & curry leaves.
• Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
• Add turmeric powder, coconut milk to make a gravy.
• Put some paneer in the gravy and cook for 2 to 4 minutes.
• Garnish with curry leaves and chopped pistachios.
• Serve hot.

 

 

 

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