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Butternut Squash Risotto With Spinach And Toasted ... Recipe

Butternut Squash Risotto With Spinach And Toasted ... Recipe

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Butternut Squash Risotto With Spinach And Toasted ...

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Ingredients:

Serving

2 tbsp olive oil , plus 1 tsp
1 butternut squash (medium, about 2 lb), peeled, seeded ( fibers and seeds reserved), and cut into 1/2-inch cubes (about 31/2 cups)
3/4 tsp table salt
3/4 tsp ground black pepper
4 cups low-sodium chicken broth
1 cup water
4 oz baby spinach
4 tbsp unsalted butter
2 small onions , chopped very fine (about 11/2 cups)
2 medium cloves finely minced garlic
2 cups arborio rice
11/2 cups dry white wine
11/2 oz grated parmesan cheese (about 3/4 cup)
2 tbsp minced fresh sage leaves
1/4 tsp fresh grated nutmeg
1/4 cup pine nuts , toasted in small, dry skillet over medium heat until golden and fragrant , about 5 minutes

Directions:

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Add about 31/2 cups squash in an 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 the squash is tender and browned, about 5 minutes longer.
Transfer squash to a bowl and set aside.
Return the 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 the mixture to large saucepan and add chicken broth and water; cover the saucepan and bring the mixture to a simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
While the broth mixture is simmering, add 1 teaspoon olive oil to the now-empty skillet.
Swirl the oil around and add 4 ounces baby spinach and cook, covered, over medium heat, until the leaves begin to wilt, about 2 minutes.
Uncover and cook, stirring constantly, until fully wilted, about 30 seconds.
Transfer the spinach to a mesh strainer; set aside.
Melt 3 tablespoons butter in the 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 the onions are softened, 4 to 5 minutes.
Add rice to the skillet and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.
Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
Meanwhile, strain the hot broth through a fine-mesh strainer into a medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to the saucepan and discard solids in the strainer; cover the saucepan and set over low heat to keep the broth hot.
When the wine is fully absorbed, add 3 cups hot broth and half of the reserved squash to the rice. Simmer, stirring every 3 to 4 minutes, until the liquid is absorbed and the bottom of the pan is almost dry, about 12 minutes.
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 the rice is al dente.
Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; squeeze the excess liquid from the spinach and gently fold it in, along with the remaining cooked squash.
If you need to, 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.
NOTE: Don't skip the part where you simmer the squash fibers and seeds. You'll be missing something if you do; the fibers and seeds help infuse the broth with a lot of rich squash flavor. For the wine, I tend to use Pinot Grigio, but you can add whatever you want. Just make sure your wine is dry and not sweet - otherwise, you kill the flavor of the vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	824.55 Kcal (3452 kJ)
Calories from fat	236.01 Kcal
		% Daily Value*
Total Fat	26.22g	40%
Cholesterol	43.22mg	14%
Sodium	797mg	33%
Potassium	1045.86mg	22%
Total Carbs	86.21g	29%
Sugars	6.65g	27%
Dietary Fiber	5.26g	21%
Protein	21.96g	44%
Vitamin C	39.3mg	65%
Vitamin A	1.6mg	54%
Iron	2.9mg	16%
Calcium	432.2mg	43%

Amount Per 100 g
Calories	112.07 Kcal (469 kJ)
Calories from fat	32.08 Kcal
		% Daily Value*
Total Fat	3.56g	40%
Cholesterol	5.87mg	14%
Sodium	108.33mg	33%
Potassium	142.15mg	22%
Total Carbs	11.72g	29%
Sugars	0.9g	27%
Dietary Fiber	0.71g	21%
Protein	2.98g	44%
Vitamin C	5.3mg	65%
Vitamin A	0.2mg	54%
Iron	0.4mg	16%
Calcium	58.7mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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