Make the Pesto

1.   In the food processor and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped.
2.   Add the pressed garlic, basil, and parsley. When all of that is mixed well, slowly add a half cup of olive oil until combined well.
3.   Add the parmesan cheese, lemon juice, salt, and pepper and combine until well mixed. Depending on your desired consistency, add more olive oil 2 tablespoons at a time (I usually end up adding 4 tablespoons).

Make the butternut squash

1.   Heat oven to 400°F and arrange your baking shelf on the lower third of your oven. Line a baking sheet with parchment paper.
2.   Take your butternut squash and cut to separate the neck of the squash from the body. Peel the neck (the part without seeds) and slice into ½” rounds. Cut the rounds into ½” cubes. You should have about 4 cups.
3.   Put the butternut squash cubes onto the prepared baking sheet and drizzle the olive oil and sprinkle the salt over them. Toss to coat.
4.   Bake for 40-45 minutes until the cubes are tender and crispy. Set aside.

Make the Risotto

1.   Meanwhile, in a large pot, heat the olive oil over medium heat. Add the shallots and cook until softened and fragrant, about 3 minutes.
2.   Add the Arborio rice and stir constantly to coat completely with the olive oil, for about 3 minutes. Stir in the white wine or vermouth and allow it to reduce and evaporate.
3.   Slowly add the warm chicken broth to the rice, ½ cup at a time, stirring constantly. Once the first ½ cup of broth is absorbed by the rice, add another ½ cup of the broth, stirring constantly until absorbed. Repeat this step until you have used all of the broth and never stop stirring or you risk it sticking to the bottom of the pot. It will usually take about 35 to 45 minutes total, but can take longer – think of it as a stirring meditation!
4.   Turn off the heat and stir in the pistachio, and butter, salt, and pepper. Stir to combine and salt to taste. To serve, garnish with butternut squash and extra parmesan. Lovely with a squeeze of lemon!

Oven Risotto Method

1.   Turn oven on to 350° Set the oven rack in the middle of the oven.
2.   Place the rice and 5 ½ cups of the chicken stock in a Dutch oven.
3.   Cover and bake for 45 minutes, until most of the liquid is absorbed into the rice and is al dente.
4.   Remove the Dutch oven from the oven and add the remaining chicken stock. Add the pistachio pesto, white wine or vermouth, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
5.   Put the risotto on a serving dish and top with the butternut squash and additional parmesan cheese, if you’d like. We found the pistachio made the risotto so creamy we opted for no additional cheese but do as you prefer!
6.   Enjoy!