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1
Preheat the oven to 400F.
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2
Line a small roasting pan with aluminum foil.
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3
Set a small, dry skillet over medium heat and add the pistachios, toasting them while stirring or shaking the pan frequently, until they have browned evenly, 3 to 4 minutes.
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4
Immediately transfer them to a plate to cool, then coarsely chop.
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5
Return the skillet to the stovetop over medium-low heat and add the coconut flakes.
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6
Toast them until they are light brown and fragrant, stirring often to prevent burning, 3 to 4 minutes.
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7
Immediately transfer them to a plate to cool.
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8
Season the squash lightly with salt and pepper, and place it cut side up in the prepared roasting pan.
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9
Drizzle with 1 teaspoon of the oil.
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10
Roast for 35 to 40 minutes, until the squash is tender enough to be pierced easily with a fork.
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11
(Alternatively, microwave it on High, uncovered, for 4 to 6 minutes, until tender.)
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12
Let it cool, then scoop out the flesh and mash it with a fork; you should have about 1/2 cup.
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13
Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat.
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14
Decrease the heat to low and cover.
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15
Heat the remaining 1 teaspoon of oil in a small, heavy saucepan over medium heat.
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16
Stir in the curry powder and cook until it is fragrant and sizzling, about 30 seconds.
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17
Add the shallot and garlic and cook, stirring occasionally, until they are slightly soft, 3 to 4 minutes.
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18
Toss in the rice and cook, stirring until the grains are evenly coated, 1 to 2 minutes.
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19
Pour in 1/4 cup of the hot broth and cook the rice, stirring frequently, until the liquid is absorbed.
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20
Be sure to scrape the bottom of the pan frequently to keep the rice from sticking.
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21
Repeat with 1/4-cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes.
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22
You should end up using about 1 1/2 to 1 3/4 cups of broth.
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23
The rice should be tender but al dente (still slightly firm to the bite inside the rice grain).
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24
Add the butternut squash.
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25
Cook for few minutes, until the rice is tender but not mushy, adding some of the remaining broth to keep the risotto moist but not soupy.
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26
When the rice is done to your liking, stir in the butter, taste, and add salt if necessary.
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27
Transfer to a shallow bowl, sprinkle with the pistachios and coconut, and eat while the risotto is hot.
