Risotto With Squash And Pistachios

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1 1/2 tbsp olive oil

1 C 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 C Arborio rice

4 1/2 C low sodium chicken broth, divided

4 C roasted butternut squash

1 oz soft goat cheese

1/4 C unsalted, dry roasted, shelled, chopped pistachios

1/4 C fresh mint, thinly sliced

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