Butternut Squash Risotto With Spinach And Toasted ... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There are dozens of risotto dishes out there. This one combines the earthiness of squash with the crunch of rice and the flavor of spinach. You have to babysit this dish - it doesn't cook itself. If you're going to serve it, make sure you take the time to do it right. 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 31/2 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 11/2 cups) |
2 medium cloves finely minced garlic |
2 cups arborio rice |
11/2 cups dry white wine |
11/2 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 |
Directions:
1. 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.
2. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Continue to cook, stirring occasionally, until the squash is tender and browned, about 5 minutes longer.
4. Transfer squash to a bowl and set aside.
5. 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.
6. 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.
7. While the broth mixture is simmering, add 1 teaspoon olive oil to the now-empty skillet.
8. 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.
9. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds.
10. Transfer the spinach to a mesh strainer; set aside.
11. 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.
12. Add rice to the skillet and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.
13. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
14. 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.
15. 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.
16. 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.
17. 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.
18. If you need to, add up to 1/4 cup additional hot broth to loosen texture of risotto.
19. Top individual servings of risotto with toasted pine nuts; serve immediately.
20. 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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