Butternut Squash Risotto With Pistachios And Lemon

Name: Butternut Squash Risotto With Pistachios And Lemon
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 3 servings freshly ground black pepper to taste; 227 grams peeled butternut squash; 79 milliliters dry white wine; 1 garlic clove, finely chopped; 1 teaspoons kosher salt, plus more to taste; 1 medium leek, thinly sliced; 1 teaspoons freshly squeezed lemon juice, plus more to taste; 1 finely grated zest of lemon; 3 servings grated Parmesan cheese; 59 milliliters chopped salted pistachios; 2 rosemary branches; 3 Tbsps unsalted butter; 1 liters about chicken or vegetable stock

The recipe Butternut Squash Risotto With Pistachios And Lemon is ready in roughly 44 minutes and is definitely It works well as a main course. If you have pistachios, leek, butternut squash, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.