Acorn Squash Risotto
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil (to taste)1
Salt1 pinch
Garlic Powder1 pinch
Dried Rosemary (to taste)1 cup
Butter (divided)1 cup
Arborio Rice1 cup
White Wine1 pinch
Italian Seasoning (to taste)1 cup
Fontina Cheese (grated)1 cup
Grated Parmesan CheeseDirections:
1
Place acorn squash cut-side down on a large microwave-safe plate
2
Cook in the microwave until very soft, about 15 minutes
3
Let cool until easily handled, about 5 minutes
4
Peel squash, discarding skin
5
Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine
6
Pour vegetable broth into a saucepan; bring to a simmer over medium heat
7
Melt 2 tablespoons butter in a large pot over medium heat
8
Add onion; cook and stir until softened, about 5 minutes
9
Stir in rice until coated with butter
10
Pour in wine, stirring until reduced, about 3 minutes
11
Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed
12
Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes
13
Season with salt, pepper, and Italian seasoning
14
Stir fontina cheese and Parmesan cheese into the rice until melted
15
Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes