Acorn Squash Risotto

This acorn squash risotto recipe features acorn squash folded into soft, creamy risotto made with Arborio rice, rosemary, Parmesan, and Fontina cheese.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 503 Calories

Ingredients

• salt and ground black pepper to taste
• 1 yellow onion, chopped
• 1 pinch garlic powder
• 1 cup Arborio rice
• 1 acorn squash, halved and seeded
• 1 tablespoon olive oil, or to taste
• 1 pinch Italian seasoning, or to taste
• 1 pinch dried rosemary, or to taste
• 2 (14 ounce) cans vegetable broth, or more to taste
• 0.25 cup grated Parmesan cheese
• 0.5 cup white wine
• 0.25 cup butter, divided
• 0.25 cup grated fontina cheese

Recipe Instructions

Step 1

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 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.