Butternut Squash Risotto with Spinach and Toasted Pine Nuts
Appears in Cook's Illustrated September/October 2005
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...