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- Butternut Squash Risotto
- 1/4 cup pine nuts
- 2 tbsp. + 1 tsp. olive oil
- 1 medium butÂterÂnut squash (about 2 lbs.), peeled, seeded (fibers and seeds reserved) and cut into 1/2â³ cubes
- 3/4 tsp. table salt
- 3/4 tsp. freshly ground black pepÂper
- 4 cups chicken or vegÂetable broth (use vegÂetable for a 100% vegÂeÂtarÂian meal)
- 1 cup water
- 4 ounces baby spinach
- 4 tbsp. unsalted butÂter
- 1 medium yelÂlow onion, diced (about 1 1/2 cups)
- 2 medium cloves of garÂlic, 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
View Full Recipe at I Ate That!
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