Acorn Squash Risotto

Name: Acorn Squash Risotto
Ingredients: 1 acorn squash, halved and seeded; 1 tablespoon olive oil, or to taste; salt and ground black pepper to taste; 1 pinch garlic powder; 1 pinch dried rosemary, or 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

13 ingredients

6 steps

Ingredients

1 acorn squash, halved and seeded
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 pinch garlic powder
1 pinch dried rosemary, or 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-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

Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
3

Pour vegetable broth into a saucepan; bring to a simmer 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 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

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.