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Butternut Squash Risotto With Spinach and Toasted Pine Nuts Recipe

Butternut Squash Risotto With Spinach and Toasted Pine Nuts Recipe

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Butternut Squash Risotto With Spinach and Toasted Pine Nuts

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Ingredients:

Serving

2 tbsp olive oil , plus 1 tsp
1 butternut squash, peeled, seeded (medium, about 2 lb)
3/4 tsp table salt
3/4 tsp ground black pepper
4 cups vegetable broth
1 cup water
4 oz baby spinach
4 tbsp unsalted butter
2 small onions, chopped very fine (about 1 1/2 cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
2 cups arborio rice
1 1/2 cups dry white wine
1 1/2 oz parmesan cheese, grated (about 3/4 cup)
2 tbsp fresh sage leaves, minced
1/4 tsp fresh nutmeg, grated
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 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.
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.
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.
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.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1045.75 Kcal (4378 kJ)
Calories from fat	302.69 Kcal
		% Daily Value*
Total Fat	33.63g	52%
Cholesterol	42.35mg	14%
Sodium	1945.16mg	81%
Potassium	1545.93mg	33%
Total Carbs	145.76g	49%
Sugars	12.26g	49%
Dietary Fiber	10.35g	41%
Protein	22.28g	45%
Vitamin C	63.8mg	106%
Vitamin A	2.4mg	80%
Iron	6.5mg	36%
Calcium	337.4mg	34%

Amount Per 100 g
Calories	123.59 Kcal (517 kJ)
Calories from fat	35.77 Kcal
		% Daily Value*
Total Fat	3.97g	52%
Cholesterol	5mg	14%
Sodium	229.89mg	81%
Potassium	182.7mg	33%
Total Carbs	17.23g	49%
Sugars	1.45g	49%
Dietary Fiber	1.22g	41%
Protein	2.63g	45%
Vitamin C	7.5mg	106%
Vitamin A	0.3mg	80%
Iron	0.8mg	36%
Calcium	39.9mg	34%

* 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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