Butternut Squash Risotto with Spinach and Toasted Pine Nuts

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Appears in Cook's Illustrated September/October 2005

This classic Italian dish can be so sticky, starchy, and saccharine that just one bite is too much. We wanted a savory, well-balanced version that would keep us coming back for more.

SERVES4 as a main course or 6 as a first course

TIME1½ hours

has video


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...