Butternut Squash Risotto | America's Test Kitchen

Name: Butternut Squash Risotto | America's Test Kitchen
Total time: 75 min
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

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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.

Keywords

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

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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