Butternut Squash and Rosemary Risotto with Pistachios and Lemon
Butternut squash and rosemary risotto topped with pistachios. A dish sure to impress friends and family!
Yield: 4-6 servings
  • ½ lb peeled butternut squash
  • 6 cups vegetable broth
  • 3 tbsp unsalted butter
  • 1 medium leek, thinly sliced
  • 1 garlic clove, minced
  • 2 cups arborio rice
  • 2 rosemary branches
  • ¾ tsp kosher salt, plus more to taste
  • ⅓ cup dry white wine
  • zest of 1 meyer lemon
  • ½ tsp freshly squeezed meyer lemon juice, plus more to taste
  • freshly ground black pepper, to taste
  • ¼ cup chopped salted pistachios
  • grated parmesan cheese, for serving
  1. Fit a food processor with a fine grating attachment and use it to shred the squash. (You can also use a box grater or cut the squash into small cubes if you don't have this food processor attachment!) Set aside.
  2. Melt the butter in a large pot over medium heat. Add the leeks to the pot and cook, stirring occasionally, until soft, about 5-7 minutes. Stir in the garlic and cook for 1 minute. Add the rice, squash, rosemary, and salt to the pot. Cook, stirring frequently, until the rice grains appear translucent, about 3-4 minutes.
  3. Pour the wine into the pot, scraping the bottom of the pot to deglaze it. Allow to cook until it is mostly dissolved, then pour in the broth, about ½ to 1 cup at a time. Cook, stirring constantly, until most of the liquid has evaporated. Continue to add the broth in ½ to 1 cup increments, stirring constantly and only adding the next cupful after the last one has dissolved. Continue to do this until the risotto is creamy and thick, and the rice is tender, about 25-30 minutes.
  4. Remove the rosemary branches and stir in the lemon zest, juice, and black pepper. Add more lemon juice and salt to taste. Divide into serving bowls and sprinkle with the pistachios and parmesan cheese before serving.
Recipe from Cook This Now
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/12/butternut-squash-and-rosemary-risotto-with-pistachios.html