Butternut Squash Risotto With Spinach And Toasted Pine Nuts

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Published in cook's illustrated march 2007. Risotto's labor-intensive reputation is enough to turn many cooks away. But this butternut squash risotto uses a method that eliminates the need for continuous stirring, which allows you to tend to other dishes. infusing the broth with the squash's seeds and fibers helps to reinforce the earthy squash flavor. Cook's illustrated found that a 2-pound squash consistently yields a cup or so more than the 3 1/2 cups in step 1; this can be added to the skillet along with the squash scrapings in step 2.

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Steps

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Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking.

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Add about 3 1 / 2 cups squash in even layer and cook without stirring until golden brown , 4 to 5 minutes.

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Stir in 1 / 4 teaspoon salt and 1 / 4 teaspoon pepper.

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Continue to cook , stirring occasionally , until squash is tender and browned , about 5 minutes longer.

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Transfer squash to bowl and set aside.

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Return skillet to medium heat.

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Add reserved squash fibers and seeds and any leftover diced squash.

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Cook , stirring frequently to break up fibers , until lightly browned , about 4 minutes.

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Transfer to large saucepan and add vegetable broth and water.

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Cover saucepan and bring mixture to simmer over high heat , then reduce heat to medium-low to maintain bare simmer.

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While broth mixture is simmering , add 1 teaspoon olive oil to now-empty skillet and swirl to coat.

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Add 4 ounces baby spinach and cook , covered , over medium heat , until leaves begin to wilt , about 2 minute.

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Ingredients

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olive oil, butternut squash, table salt, ground black pepper, vegetable broth, water, baby spinach, unsalted butter, onions, garlic cloves, arborio rice, dry white wine, parmesan cheese, fresh sage leaves, fresh nutmeg, pine nuts