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

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.