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    You are in: Home / Recipes / Butternut Squash Risotto With Spinach and Toasted Pine Nuts Recipe
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    Butternut Squash Risotto With Spinach and Toasted Pine Nuts

    Butternut Squash Risotto With Spinach and Toasted Pine Nuts. Photo by JanuaryBride

    1/1 Photo of Butternut Squash Risotto With Spinach and Toasted Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Wish I Could Cook's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
    2. 2
      Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add vegetable broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
    3. 3
      While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Set aside.
    4. 4
      Melt 3 tablespoons butter (or margarine) in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
    5. 5
      Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
    6. 6
      When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
    7. 7
      Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Turn off the heat, stir in remaining 1 tablespoon butter/margarine, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.

    Ratings & Reviews:

    • on October 26, 2011

      This recipe is a lot of work! That being said, the way that the recipe is written it makes it look a lot more difficult than it really is. My other comments are: It takes way more liquid than this recipe states & although labor intensive, consider it a labor of love because the end result is amazingly good. Plan on hovering over the risotto (and stirring, and stirring...) while it cooks as it demands your attention.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2011

      55

      While a bit labor intensive, it's a labor of love because this dish is WONDERFUL! Will definitely make again when I have at least an hour and a half to devote to prep and cooking. I used chicken stock instead of veg. stock because that's what I had. Beautiful dish!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2011

      55

      The directions are a bit of a disaster, but if you can manage to follow it, this recipe is simply amazing. Worth every bit of the effort.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Butternut Squash Risotto With Spinach and Toasted Pine Nuts

    Serving Size: 1 (638 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 846.7
     
    Calories from Fat 252
    29%
    Total Fat 28.1 g
    43%
    Saturated Fat 10.7 g
    53%
    Cholesterol 39.9 mg
    13%
    Sodium 643.4 mg
    26%
    Total Carbohydrate 121.3 g
    40%
    Dietary Fiber 10.1 g
    40%
    Sugars 9.1 g
    36%
    Protein 16.1 g
    32%

    The following items or measurements are not included:

    vegetable broth

    fresh sage leaves

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