Creamy risotto with acorn squash.
Ingredients
- acorn squash, halved and: 1 piece (seeded)
- olive oil: 1 Tbsp (to taste)
- salt and ground black pepper: (to taste)
- pinch garlic powder: 1 piece
- pinch dried rosemary: 1 piece (to taste)
- vegetable broth: 2 cans (14 ounce cans, to taste)
- butter: 0.25 cup (divided)
- yellow onion: 1 piece (chopped)
- arborio rice: 1 cup
- white wine: 0.5 cup
- pinch italian seasoning: 1 piece (to taste)
- fontina cheese: 0.25 cup (grated)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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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.
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Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
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Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
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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.
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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.
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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.
