Butternut Squash Risotto with Spinach and Toasted Pine Nuts

Name: Butternut Squash Risotto with Spinach and Toasted Pine Nuts
Yield: Serves 4 as a main course or 6 as a first course
Cuisine: Italian
Ingredients: 2 tablespoons, olive oil, plus 1 teaspoon; 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 ounces, baby spinach; 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; 1/4 cup, pine nuts, toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes

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Appears in Cook's Illustrated September/October 2005

SERVES4 as a main course or 6 as a first course

TIME1½ 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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