Pista paneer with Malai prawns? Try these three inventive ways using pistachios

Every delicacy has a distinct flavor and is beloved by a wide audience. These are some recipes that American Pistachios has selected to offer your taste buds a variation on the classic pistachio flavor.

Chef Ashish Bhasin’s PISTACHIO, ASPARAGUS, AND BLUE CHEESE RISOTTO

Ingredients: 280 grams of Arborio or short-grain risotto rice
40 g of onions, 50 ml of extra virgin olive oil, and 50 ml of white wine
800 ml vegetable stock, 16 g lemon zest, 250 g asparagus, 60 g Parmesan, and 40 g unsalted butter
California Pistachios, 100 g; Blue Cheese, 60 g
For garnish, use 5 g Micro microgreen.
20 g each of salt and black pepper

Guidelines:
Finely chopped onions should be added to hot olive oil in a skillet and sautéed until transparent.
Add the risotto rice and sauté it for a moment.

Use white wine to deglaze the pan until the wine evaporates. Then, add a small amount of stock and simmer the food slowly over low heat.
Continue doing this until the risotto is almost done.
Separately blanch the asparagus and combine it with the risotto.
Add grated Parmesan cheese, pistachios, blue cheese, and unsalted butter to the risotto to finish it off. Using a fiber spatula, ideally, stir it vigorously until it becomes creamy in texture.

As garnish, add some microgreens, crumbled blue cheese, and shavings or flakes of pistachios.
Make necessary adjustments to the seasoning. Sprinkle the parsley on top and pour the balsamic reduction over it.

Chef Anand Panwar’s Malai Prawns
Components:
One hundred grams of white onion
California Pistachios, 50 g
Ten grams of ginger garlic
One hundred grams of Prawns
Green chili, curry leaves, and salt to taste
20 ml of coconut oil and 100 ml of coconut milk

Guidelines:
In a pan, heat the coconut oil.
Add curry leaves and mustard seeds.
Cook the green chile, garlic, ginger, white onion, and pistachios for a few minutes.
To prepare a gravy, add coconut milk, turmeric powder, and salt.
Sauté the cleaned prawns for two to four minutes in the gravy.
Add chopped pistachios and curry leaves as garnish.

Chef Anand Panwar’s PISTACHIO PANEER
Components:
500 g California Pistachios 50 g White Onion
Ten grams of ginger garlic Paste 100 grams of paneer, curry leaves, salt, and green chili, to taste.
20 ml of coconut oil and 100 ml of coconut milk

Guidelines:
In a pan, heat the coconut oil.
Add curry leaves and mustard seeds.
Cook the green chile, garlic, ginger, white onion, and pistachios for a few minutes.
To produce a gravy, add the coconut milk and turmeric powder.
Cook for two to four minutes after adding some paneer to the gravy.
Add chopped pistachios and curry leaves as garnish.
Warm up the food.