Servings: 4servings as a main course or 6 servings as a side dish
Ingredients
2tablespoonsolive oil
1butternut squash, about 2 pounds, peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes
3/4teaspoontable salt, divided
3/4teaspoonground black pepper, divided
4cupslow-sodium chicken broth
1cupwater
4tablespoonsunsalted butter
2small onions, chopped very fine (about 1 1/2 cups)
2medium cloves garlic, minced (about 2 teaspoons)
2cupsArborio rice
1 1/2cupsdry white wine
1 1/2ouncesgrated Parmesan cheese, about 3/4 cup
2tablespoonsminced fresh sage leaves
1/4teaspoonfresh grated nutmeg
1/4cuppine nuts, toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes
Instructions
In a 12-inch nonstick skillet over medium-high heat 2 tablespoons oil 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 to a large bowl and set aside.
Return skillet to medium heat and add reserved squash fibers, seeds and any leftover diced squash. Cook, stirring frequently until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover and bring to a simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
Melt 3 tablespoons butter 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 soft, 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.
Meanwhile, strain hot broth through fine-mesh strainer into a 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.
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.
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 heat and stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; gently fold in 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.