SERVES 4 TO 6
Infusing the chicken broth with the squash’s seeds and fibers helps to reinforce the earthy squash flavor without adding more squash. We found that a 2-pound squash often yields more than the 3½ cups in step 1; this can be added to the skillet along with the squash scrapings in step 2. To make this dish vegetarian, vegetable broth can be used instead of chicken broth, but the resulting risotto will have more pronounced sweetness.
2 |
tablespoons olive oil |
1 |
medium butternut squash (about 2 pounds), peeled, seeded (reserve fibers and seeds), and cut into ½-inch cubes (about 3½ cups; see note) |
¾ |
teaspoon table salt |
¾ |
teaspoon ground black pepper |
4 |
cups low-sodium chicken broth (see note) |
1 |
cup water |
4 |
tablespoons (½ stick) unsalted butter |
2 |
small onions, minced (about 1½ cups) |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
2 |
cups Arborio rice |
1½ |
cups dry white wine |
1½ |
ounces Parmesan cheese, grated fine (about ¾ cup) |
2 |
tablespoons minced fresh sage leaves |
¼ |
teaspoon grated nutmeg |
1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the squash in an even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Continue to cook, stirring occasionally, until the squash is tender and browned, about 5 minutes longer. Transfer the squash to a bowl and set aside.
2. Return the skillet to medium heat; add the reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up the fibers, until lightly browned, about 4 minutes. Transfer to a large saucepan and add the chicken broth and water; cover the saucepan and bring the mixture to a simmer over high heat, then reduce the heat to medium-low to maintain a bare simmer.
3. Melt 3 tablespoons of the butter in the now-empty skillet over medium heat; add the onions, garlic, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Cook, stirring occasionally, until the onions are softened, 4 to 5 minutes. Add the rice to the skillet and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes. (To prevent the rice from spilling out of the pan, stir inward, from the edges of the pan toward the center, not in a circular motion.) Add the wine and cook, stirring frequently, until the liquid is fully absorbed, 4 to 5 minutes. Meanwhile, strain the hot broth through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible. Return the strained broth to the saucepan and discard the solids in the strainer; cover the saucepan and set over low heat to keep the broth hot.
4. When the wine is fully absorbed, add 3 cups of the 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.
5. Stir in ½ cup more of the hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth until the rice is cooked through but the grains are still somewhat firm at the center. Off the heat, stir in the remaining 1 tablespoon butter, the Parmesan, sage, and nutmeg; gently fold in the remaining cooked squash. If desired, add up to ¼ cup more broth to loosen the texture of the risotto. Serve immediately in warmed bowls.