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Рецепт Butternut Squash Risotto, Illustrated

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2 голоса | 1212 визитов
 

Ингредиенты

  • Butternut Squash Risotto
  • 1/4 cup pine nuts
  • 2 tbsp. + 1 tsp. olive oil
  • 1 medium but­ter­nut squash (about 2 lbs.), peeled, seeded (fibers and seeds reserved) and cut into 1/2″ cubes
  • 3/4 tsp. table salt
  • 3/4 tsp. freshly ground black pep­per
  • 4 cups chicken or veg­etable broth (use veg­etable for a 100% veg­e­tar­ian meal)
  • 1 cup water
  • 4 ounces baby spinach
  • 4 tbsp. unsalted but­ter
  • 1 medium yel­low onion, diced (about 1 1/2 cups)
  • 2 medium cloves of gar­lic, minced
  • 2 cups Arborio rice
  • 1 1/2 cups dry white wine (I used Pinot Grigio)
  • 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
  • 2 tbsp. minced fresh sage
  • 1/4 tsp grated nutmeg
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