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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside. | 2. Return 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 to large saucepan and add vegetable broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer. | 3. While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Set aside. | 4. Melt 3 tablespoons butter (or margarine) in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. | 5. Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot. | 6. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes. | 7. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Turn off the heat, stir in remaining 1 tablespoon butter/margarine, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butternut squash	1	pounds	peeled seeded	204.1168	53.025	4.5359	0.4536
table salt	3/4	teaspoon		0.0	0.0	0.0	0.0
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
water	1	cup		0.0	0.0	0.0	0.0
baby spinach	4	ounces		26.0815	4.1163	3.2432	0.4423
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
arborio rice	2	cups		-	-	-	-
white wine	1 1/2	1/2		-	-	-	-
parmesan cheese	1 1/2	1/2	grated	444.0	48.0	48.0	6.0
sage leaf	2	tablespoons	minced	-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.