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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
7.5 g	Fat

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

Recipe uploaded with Shop'NCook for iPhone.