Pistachio Recipes

view all pistachio recipes

Risotto with Squash and Pistachios

from: Prevention
  • 8 servings
  • 15 minutes
  • 45 minutes
  • 1 hour

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 C finely chopped red onion (1 lg)
  • 1 tbsp sugar
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 2 tbsp water
  • 1 tbsp balsamic vinegar
  • 1 C Arborio rice
  • 4 1/2 C low sodium chicken broth, divided
  • 4 C roasted butternut squash
  • 1 oz soft goat cheese
  • 1/4 C unsalted, dry roasted, shelled, chopped pistachios
  • 1/4 C fresh mint, thinly sliced
     

Instructions

  1. Heat oil in large pan over medium heat and saute onion 10 minutes until soft.
  2. Sprinkle with sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and saute 3 minutes longer until browned.
  3. Add water and vinegar to pan and saute until all liquid has evaporated, about 2 to 3 minutes.
  4. Stir in rice and cook 2 minutes.
  5. Add 1 cup of the broth and stir constantly until broth is absorbed, 3 to 5 minutes.
  6. Stir in squash and 2 1/2 cups broth and bring to a vigorous simmer, about 5 to 7 minutes.
  7. Reduce heat to medium low and cook 15 minutes, stirring every 5 minutes.
  8. Stir in remaining 1 cup broth and cook until rice is soft, about 6 to 8 minutes.
  9. Stir in cheese until melted, 1 minute longer.
  10. Remove from heat, mound onto serving plates, and sprinkle pistachios and mint over top.
     
Pistachios