Creamy risotto with acorn squash.
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
- ¼ cup 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
Step 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.
Step 2
Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
Step 3
Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 503 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat10g | 52% |
Cholesterol45mg | 15% |
Sodium672mg | 29% |
Total Carbohydrate67g | 24% |
Dietary Fiber4g | 15% |
Total Sugars7g | |
Protein10g | |
Vitamin C16mg | 81% |
Calcium180mg | 14% |
Iron2mg | 12% |
Potassium520mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this