Risotto with Squash and Pistachios

February 11, 2013

Prep:  8
15 min
Cook: 45 min
Total: 1hr

  • 1 1/2 tbsp olive oil
  • 1 cups 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 cups Arborio rice
  • 4 1/2 cup low sodium chicken broth, divided
  • 4 cups roasted butternut squash
  • 1 oz soft goat cheese
  • 1/4 cups unsalted, dry roasted, shelled, chopped pistachios
  • 1/4 cups fresh mint, thinly sliced



1. Heat oil in large pan over medium heat and saute onion 10 minutes until soft. Sprinkle with sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and saute 3 minutes longer until browned.

2. Add water and vinegar to pan and saute until all liquid has evaporated, about 2 to 3 minutes. Stir in rice and cook 2 minutes.

3. Add 1 cup of the broth and stir constantly until broth is absorbed, 3 to 5 minutes.

4. Stir in squash and 2 1/2 cups broth and bring to a vigorous simmer, about 5 to 7 minutes. Reduce heat to medium low and cook 15 minutes, stirring every 5 minutes.

5. Stir in remaining 1 cup broth and cook until rice is soft, about 6 to 8 minutes. Stir in cheese until melted, 1 minute longer.

6. Remove from heat, mound onto serving plates, and sprinkle pistachios and mint over top.

Nutritional Facts per serving
Calories     241.1 cal
Fat     7.5 g
Saturated fat     1.6 g
Cholesterol     4.4 mg
Sodium     459 mg
Carbohydrates     39.1 g
Total sugars     6.5 g
Dietary fiber     4.3 g
Protein     7.3 g

Next Up From Rodale's Organic Life

How To Slice Peppers Like Magic
Learn how the pros remove seeds and cut up vegetables fast.
How To Decode Maple Syrup Labels At The Store
The sweet natural sugar is good for more than just pancakes; get to know the various grades and where to use them.
What You Need To Know About Genetically Modified Salmon
The first genetically engineered animal is coming soon to a supermarket near you.