Ingredients

How to make it

  • Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Add about 3½ cups squash in an even layer and cook without stirring until golden brown, 4 to 5 minutes.
  • Stir in ¼ teaspoon salt and ¼ 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 ½ teaspoon salt, and remaining ½ 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 ½ 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 ¼ 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.

Reviews & Comments 5

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    " It was excellent "
    babsalaba ate it and said...
    This looks wonderful. I'll have to test it out soon. :)
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    " It was excellent "
    angelinaw ate it and said...
    Thank you for sharing not only this great recipe but the video as well. The recipe is bookmarked for a must try. High-five!
    Was this review helpful? Yes Flag
    " It was excellent "
    dynie ate it and said...
    Sounds wonderful. Thanks for the demo for making risotto.
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    " It was excellent "
    mystic_river1 ate it and said...
    Yep I call risotto one of my 'stand by your pan' recipes...but it's worth it..so delicious and spinach of course! I will watch the video.
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  • dond 16 years ago
    As Chef Keith Snow notes in this video, risotto is less a recipe than a technique. Here, he provides a straightforward demonstration of how you make a basic risotto:

    http://www.youtube.com/watch?v=1ZYOOVCNtRE
    Was this review helpful? Yes Flag

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