Butternut Squash Risotto

Cook's Illustrated (September 2005)

  • Heat oil in a 12 inch skillet on medium-high.
  • Spread 3 1/2 c squash in a single layer.
  • Cook without stirring until golden brown, 4-5 min.
1 medium butternut squash (about 2 lbs), 1/2 inch cubes, seeds and fibers reserved.
  • Add, cook stirring occasionally until tender and browned, 5 min.
  • Transfer squash to bowl and set aside.
1/4 t salt
1/4 t pepper
  • Lightly brown over medium, stirring frequently to break up fibers, 4 min.
  • Transfer to large saucepan.
reserved squash fibers and seeds
reserved uncooked squash
Add to saucepan, cover, and bring to bare simmer.
4 c low-sodium chicken broth
1 c water
Soften in skillet.
3 T butter
2 small onions, chopped fine
2 cloves garlic, minced
1/2 t salt
1/2 t pepper
Add to skillet, until edges are translucent, 3 min.
2 c Arborio rice
Add, stir frequently until fully absorbed, 4-5 min.
1 1/2 c dry white wine
  • While wine cooks, strain hot broth through fine mesh strainer into medium bowl.
  • Press on solids to extract as much liquid as possible.
  • Return broth to saucepan and keep hot over low.
  • Add 3 c broth to rice.
  • Add half of browned squash to rice.
  • Simmer stirring every 3-4 min until liquid is absorbed, 12 min.
half of reserved browned squash
  • Stir in 1/2 c hot broth and cook, stirring constantly, until absorbed, 3 min.
  • Repeat 2 or 3 more times until rice is al dente.
Off heat, stir in.
1 T butter
1 1/2 oz grated Parmesan
2 T minced sage
1/4 t grated nutmeg
  • Gently fold in.
  • Loosen with extra broth if necessary.
  • Serve immediately.
remaining browned squash