Acorn Squash Risotto
Course: RiceCuisine: EuropeanPrep Time
15 mins
Cook Time
45
minutesAdditional Time
5
minutesTotal Time
1 hr 5 mins
Servings
4
Ingredients
1 — acorn squash, halved and seeded
1 tablespoon — olive oil, or to taste
1 pinch — garlic powder
1 pinch — dried rosemary, or to taste
undefined — salt and ground black pepper to taste
2 (14 ounce) cans — vegetable broth, or more to taste
¼ cup — unsalted butter, divided
1 — yellow onion, chopped
1 cup — Arborio rice
½ cup — white wine
1 pinch — Italian seasoning, or to taste
¼ cup — grated Fontina cheese
¼ cup — grated Parmesan cheese
Directions
- Place acorn squash cut-sides down on a large microwave-safe plate. Microwave until very soft, about 15 minutes. Cool until easy to handle, about 5 minutes.
- Peel squash; discard skin. Add squash flesh, olive oil, garlic powder, dried rosemary, salt, and black pepper to a bowl; mash to combine. Set aside.
- Bring vegetable broth to a simmer in a saucepan over medium heat.
- 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.
- Ladle 1/3 vegetable broth into the pot; cook and stir until absorbed. Repeat process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with Italian seasoning, salt, and black pepper.
- Stir in Fontina cheese and Parmesan cheese until melted. Add mashed squash and remaining 2 tablespoons butter; stir until squash is heated through and butter is melted, 2 to 4 minutes.
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