Butternut Squash Risotto

Name: Butternut Squash Risotto
Yield: Serves 4 as a main course or 6 as a first course
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, olive oil; 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 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

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Rice
Vegetarian

Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

This classic Italian dish can be so sticky, starchy, and saccharine that just one bite is too much. We wanted a savory, well-balanced version that would keep us coming back for more.

SERVES 4 as a main course or 6 as a first course

TIME 1¼ hours

Why This Recipe Works

This is a members' feature.