Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
4 to 4 1/2 cups Hot broth
4 tablespoons Butter
2 to 3 Medium shallots, minced
1 1/2 cups Arborio rice (short-grained Italian rice)
1 tablespoon Butter
1/2 pound Medium shrimp, peeled and deveined
2 tablespoons Mixed chopped fresh herbs
(sage and tarragon work well)
1/2 cup Dry marsala or white wine
3/4 cup Natural American pistachios
Melt the 4 tablespoons butter in a medium saucepan over medium heat and sauté the shallots until limp but not brown. Add rice and stir to coat well with butter.
Begin adding broth in 1/2 cup measures. Lower heat to a low simmer. Stir until liquid is absorbed before each new addition. Continue cooking and stirring until risotto is firm but tender to the bite, and a creamy sauce has formed. This should take 40 to 45 minutes.
When the risotto is nearly done, prepare the shrimp: Sauté shrimp in 1 tablespoon butter until pink. Stir in herbs, marsala and pistachios. Add to risotto; mix well and serve immediately.