Winter Squash and Pine Nut Risotto
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 25 mins
Cook time: 1 hour
Total time: 1 hour 25 mins
Ingredients
  • 5 Cups chicken stock (divided)
  • 1/3 Cup pine nuts
  • 3 Tablespoons olive oil (divided)
  • 1 Cup finely-diced shallot
  • 1 Tablespoon minced garlic
  • 1 pound peeled winter squash (cut 1" cubes) (such as acorn, butternut, buttercup, kabocha, etc.)
  • 3 Tablespoons freshly-chopped sage
  • 1 1/2 Cups Arborio rice
  • 1/2 Cup white wine (or white grape juice)
  • 2 Tablespoons tamari sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/3 Cup Parmesan cheese
  • 2 Tablespoons freshly-chopped parsley
Instructions
  1. In a medium saucepan, place the chicken stock, and bring it to a simmer over low heat.
  2. In a large saucepan, place the pine nuts and 2 tablespoon olive oil, and cook over low heat for 2 to 3 minutes or until pine nuts are lightly browned. Using a slotted spoon, remove the pine nuts from the olive oil, place them in a small bowl, and set aside.
  3. In the hot olive oil, saute the shallot and garlic for 3 to 4 minutes or until soft. Add the cubed winter squash and sage, and saute for 3 minutes or until the sage is fragrant.
  4. Add 1 1/2 cups of the hot stock to the saucepan, cover, reduce the heat to low, and simmer for 20 to 25 minutes or until the winter squash is tender. Remove the lid and allow any remaining liquid in the pan to cook off.
  5. Add the remaining 1 tablespoon olive oil and Arborio rice to the saucepan, and saute for 1 minute to coat the rice with the olive oil. Add the reserved toasted pine nuts, white wine, tamari, salt and pepper, and cook, stirring frequently, until all of the liquid is absorbed.
  6. Add 1/2 cups of the hot stock to the saucepan, and continue to cook, stirring frequently, until all of the stock is absorbed. Continue adding the stock in 1/2 cup increments, while stirring frequently, until all of the stock is incorporated and the rice is creamy and slightly al dente.
  7. Add the Parmesan cheese and parsley, and stir well to combine. Taste and adjust the seasonings as necessary. Individual servings can be topped with additional Parmesan cheese, if desired.
  8. Garnish with a sprig of fresh sage, if desired.
Calories: 420 Fat: 14 g Fiber: 3 g Protein: 10 g Cholesterol: 2 mg
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/winter-squash-and-pine-nut-risotto/40853/