Name: Acorn Squash Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Acorn squash, halved and seeded - 1; Olive oil, or to taste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Garlic powder - 1 pinch; Dried rosemary, or to taste - 1 pinch; Vegetable broth, or more to taste - 2 (14 ounce) cans; Butter, divided - ¼ cup; Yellow onion, chopped - 1; Arborio rice - 1 cup; White wine - ½ cup; Italian seasoning, or to taste - 1 pinch; Grated fontina cheese - ¼ cup; Grated Parmesan cheese - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Acorn Squash Risotto

1. Acorn squash, halved and seeded - 1

2. Olive oil, or to taste - 1 tablespoon

3. Salt and ground black pepper to taste - 1 tablespoon

4. Garlic powder - 1 pinch

5. Dried rosemary, or to taste - 1 pinch

6. Vegetable broth, or more to taste - 2 (14 ounce) cans

7. Butter, divided - ¼ cup

8. Yellow onion, chopped - 1

9. Arborio rice - 1 cup

10. White wine - ½ cup

11. Italian seasoning, or to taste - 1 pinch

12. Grated fontina cheese - ¼ cup

13. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Acorn Squash Risotto

1. Stage

Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.

2. Stage

Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.

3. Stage

Pour vegetable broth into a saucepan; bring to a simmer over medium heat.

4. Stage

Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.

5. Stage

Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.

6. Stage

Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.