Acorn Squash Risotto
Description
This acorn squash risotto recipe features acorn squash folded into soft, creamy risotto made with Arborio rice, rosemary, Parmesan, and Fontina cheese.
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
•
salt and ground black pepper to taste
•
2 (14 ounce) cans vegetable broth, or more to taste
•
1/4 cup butter, divided
•
1 yellow onion, chopped
•
1 cup Arborio rice
•
1/2 cup white wine
•
1 pinch Italian seasoning, or to taste
•
1/4 cup grated fontina cheese
•
1/4 cup grated Parmesan cheese
Directions
1
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.
2
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.
3
Bring vegetable broth to a simmer in a saucepan over medium heat.
4
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
Ladle ⅓ 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.
6
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.