Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 teaspoon Garlic, minced
¼ cup Onion, finely chopped
4 tablespoons Olive oil, divided
1 cup Arborio rice (risotto style)
1 ½ cups Dry white wine
3 cups Vegetable or chicken broth
3/4 cup Shelled American pistachios, coarsely chopped
1 pound Whitefish fillets, cubed
1 cup Basil leaves
1 tablespoon Butter
2 tablespoons Grated Parmesan
Sauté garlic and onion in 2 tablespoons oil for 1 minute. Add rice and cook, stirring 2 minutes until it toasts lightly. Add wine and simmer, stirring until rice has absorbed the liquid. Continue cooking, adding 1 cup broth every 5 minutes. Simmer, stirring often, for 10 to 15 minutes longer or until rice is tender. It should be slightly soupy in consistency. Toast pistachios in skillet until they give off a fragrant aroma. Remove from pan. Heat remaining 2 tablespoons oil in skillet, add fish and sauté 4 minutes or until cooked through. Chop half the basil. Stir chopped basil, butter, Parmesan and pistachios into rice. Add fish, gently folding in. If rice is too dry, add more wine or stock. Heat through. Serve at once with remaining basil leaves on top.