I found this recipe online, but it was orginally published in Cooks Illustrated.
- 2 tablespoons olive oil, plus 1 teaspoon
- 1 butternut squash, peeled, seeded (medium, about 2 pounds) (I cheated and bought the pre-cut squash)
- 3/4 teaspoon table salt
- 3/4 teaspoon ground black pepper
- 4 cups vegetable broth (I used Chicken Broth because I had it and I like the flavor)
- 1 cup water
- 4 ounces baby spinach
- 4 tablespoons unsalted butter
- 2 small onions, chopped very fine (about 1 1/2 cups)
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 2 cups arborio rice
- 1 1/2 cups dry white wine
- 1 1/2 ounces parmesan cheese, grated (about 3/4 cup)
- 2 tablespoons fresh sage leaves, minced (I did not find these, but imagine it would add yummy flavor)
- 1/4 teaspoon fresh nutmeg, grated
- 1/4 cup pine nuts, toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes
- 1Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
- 2Return skillet to medium heat; add reserved squash fibers (I did not have these) and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add vegetable broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
- 3While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Set aside.
- 4Melt 3 tablespoons butter (or margarine) in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
- 5Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
- 6When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
- 7Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Turn off the heat, stir in remaining 1 tablespoon butter/margarine, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.
The husband and I both loved this dish. It was very flavor and filling and with vegetables! :) Until next time...xoxo