butternut squash risotto with pistachios

This is excellent. I've made it three times and I only got the recipe in September. It is pretty easy to prepare, but it needs your constant attention, so don't try it with children wrapped around your ankles. The pistachios are awesome! Don't leave them out.

1 tbsp olive oil
12-14 ounces butternut squash (about half a squash), peeled, cut into 1/2 inch cubes
1/3 cup chopped shallots
3 medium cloves garlic, minced or pressed
3 cups low sodium chicken or vegetable broth
1 cup uncooked arborio rice
1/2 cup broth (optional)
1/2 cup grated parmesan cheese
1/2 cup unsalted dry-roasted shelled pistachios

Heat a large deep skillet over medium heat. Pour the oil into the skillet and swirl to coat bottom. Cook the squash, shallots, and garlic for about 5 minutes, stirring occasionally.
Meanwhile, in a microwave-safe dish, microwave 3 cups broth at high power for 4 to 5 minutes, or until simmering.
Add rice to the skillet. Cook for 1 minute, stirring constantly.
Pour in the wine. Cook for 2 minutes, or until the wine is absorbed, stirring constantly.
Stir in 1 cup of the simmering broth. Simmer until most of the liquid is absorbed, stirring occasionally. Repeat twice, using two more cups broth. Keep the rice mixture at a gentle simmer, stirring occasionally. Cook until the squash and rice are tender and the texture is creamy, about 25 minutes total, adding the remaining 1/2 cup broth if needed.
Remove from heat. Stir in the cheese and pistachios.


Tip: Use a vegetable peeler to peel the hard outer skin from the butternut squash. Use a large chef's knife to cut the squash crosswise into 1/2 inch slices. Discard the seeds and cut into 1/2 inch cubes.

Serves 4. 1 1/2 cups per serving
each serving:
485 cal
14 g fat
71 g carbs
8 g fiber
15 g protein