Risotto with Squash and Pistachios

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

• 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

Directions
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