Yellow Squash Risotto with Pistachios and Lemon

Ingredient-driven as always, I went in search of a risotto to make with the lovely organic shelled, roasted and salted pistachios I bought the other day at my favorite health food store.  What I found was a stunning food blog, canelle et vanille, written and photographed by Aran Goyoaga, a Basque chef living in South Florida, who offered her adaptation of a Melissa Clark recipe of a Butternut Squash recipe with Pistachios and Lemon.

I did not have any butternut squash, so I ad-libbed, using a finely julienned yellow squash with many of the same ingredients for the rest of the dish.  Naturally, I used some of our homemade roasted vegetable stock, and added a little diced red onion with the leek, and some chopped fresh ginger with the garlic.  I also use Vialone Nano vs. Arborio.

1-cup of rice

Minced garlic and ginger.

2-diced garlic and ginger

Saute leek and onions.

3-saute leeks and onion

Add rice, squash and rosemary, two minutes after the garlic and ginger:

4-add squash rice and rosemary

Add white wine, then the stock, a little at a time:


5-beginning to plump up 7-plumper

Top with chopped pistachios, salt and pepper:

8-with pistachios

Serve with a medium-bodied white wine, in this case, a Schloss Gobelsburg Gruner Veltliner from Austria:


I would have preferred their Riesling Tradition, but this was already open.  Life is full of compromises.  Except on the U.S. Congress.  Buon appetito.

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