Butternut squash risotto with pistachios and lemon from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 321) by Melissa Clark

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Notes about this recipe

  • crandall57 on October 21, 2023

    This was as easy as it was delicious. The lemon at the end and the pistachios (we used unsalted, because that's what we had) on top really made the dish. We showered it with Locatelli (pecorino romano sheep's milk cheese) at the table. Made this again and used 1/2 a sweet white onion in place of the leek. Just as delicious.

  • Astrid5555 on February 04, 2023

    Inspired by another review here on EYB I had to make it and it did not disappoint. Excellent flavor combination and grating the butternut squash makes it a quick weeknight risotto. Will go into our regular winter risotto rotation for sure.

  • jenmmcd on January 27, 2023

    Really enjoyed this. Had to use more chicken broth to get it to a looser consistency. Topped with balsamic roasted mushrooms and red onions and I do think it needed something else with it.

  • Lepa on January 10, 2018

    I have to admit that I had doubts about this flavor combination and almost chose another recipe but the positive reviews on here pushed me to make it. I'm glad I did. This is a unique dish and the flavors work well together. The pistachios are a great finishing touch. We also found that it benefited from a generous showering of Parmesan.

  • lilham on January 15, 2017

    I used unsalted pistachio and dried rosemary. Also I cooked it using the no stirring lazy method Ms Clark described. (Checking every 5 min to see if more liquid is needed instead). Mr Lilham loved this. My 5 and 2 year old both ate this enthusiastically without any complaints when they would not normally eat leeks and butternut squash. I didn't like the spiky texture of rosemary so would leave them out next time.

  • Breadcrumbs on October 24, 2014

    p. 321 Lovely. Let me start by saying that historically, neither mr bc nor I have been fans of risotto. Reminds me of rice pudding and I usually get tired of eating it...same texture, same flavour bite after bite. That said, we were recently served a great risotto as part of a tasting menu so I thought I'd give a home version a try. MC's appealed for its use of fall ingredients (I'd searched risotto/leeks/butternut squash in EYB) and for its ease of preparation. The squash is grated (using a food processor) and cooked along with the rice. This was really nice. The leeks and squash imparted a perfect amount of sweetness to the dish. The parmesan balanced that with its salty tang. We served this (well, mr bc had his with...) grilled chicken that I'd basted with a balsamic/roasted garlic glaze. I'd make this again. photos here: http://chowhound.chow.com/topics/841835#9244156

  • Jane on November 15, 2011

    Great risotto for midweek as she makes it as easy as possible. The squash is grated in the processor rather than being cubed and roasted first as in other risottos. The aroma from the sauteed leeks was very enticing and the final result with a zing of lemon and crunch/salt from pistachios was delicious.

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Reviews about this recipe

  • Cannelle et Vanille

    Aromas of leek, garlic, rosemary and butternut squash in my kitchen was what I needed...The risotto was gone in a matter of minutes. That's how good it was. Fragrant, creamy, woodsy and fresh.

    Full review
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