Risotto with Squash and Pistachios
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
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