Acorn Squash Risotto

Name: Acorn Squash Risotto
Total time: 45 min
Yield: 4 份量
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; 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

成本 $12, 保存 $10

來源: Recommended by CookPal

45 分鐘
4 份量
$12

Acorn Squash Risotto

成本 $12, 保存 $10

來源: Recommended by CookPal

45 分鐘
4 份量
$12

食材

Main 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
- 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

步驟

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.

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.

Bring vegetable broth to a simmer in a saucepan over medium heat.

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.

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.

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.

營養成分

每份

🔥

503

卡路里

10
蛋白質
67
碳水化合物
20
脂肪

💡 For a dairy-free version, substitute butter and cheese with plant-based alternatives.Keep stirring the risotto to achieve a creamy consistency.To save time, prepare the squash ahead of time and store it in the fridge.