Butternut Squash Risotto

Name: Butternut Squash Risotto
Yield: Serves 4 as a main course or 6 as a first course
Cuisine: Italian
Ingredients: 2 tablespoons, olive oil; 1 , butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes (about 3 1/2 cups); 3/4 teaspoon, table salt; 3/4 teaspoon, ground black pepper; 4 cups, low-sodium chicken broth; 1 cup, water; 4 tablespoons, unsalted butter; 2 , small onions, chopped very fine (about 1 1/2 cups); 2 medium cloves, garlic, 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, grated Parmesan cheese (about 3/4 cup); 2 tablespoons, minced fresh sage leaves; 1/4 teaspoon, fresh grated nutmeg

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Appears in Cook's Illustrated September/October 2005

SERVES4 as a main course or 6 as a first course

TIME1¼ hours

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WHY THIS RECIPE WORKS

To perfect our butternut squash risotto recipe, we concentrated on developing the squash flavor. First, we diced and sautéed the squash to bring out its flavor. Next, we found that adding the squash in two stages, half with the toasted rice...

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