| Title: | Butternut Squash Risotto with Spinach and Pine Nuts |
| Wine Pairing: | Chardonnay, Pinot Gris/Grigio, Rioja |
| We Recommend: |
Domaine Talmard 2007 Macon-Chardonnay Forchini 2006 Chardonnay |
| 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 3 1/2 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 1 1/2 cups) 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons) 2 cups Arborio rice 1 1/2 cups dry white wine 1 1/2 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 |
| Instructions: | 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 chicken 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. Transfer spinach to mesh strainer; set aside. Melt 3 tablespoons butter 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. Off heat, stir in remaining 1 tablespoon butter, 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. |