Ingredients1 h 4 m servings 503
- 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.
- Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
- Pour vegetable broth into a saucepan; bring to a simmer 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 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.
- 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.
Per Serving: 503 calories; 19.5 67.2 10.2 44 672 Full nutrition
ReviewsRead all reviews 4
I only had organic chix broth (instead of veggie broth)and I used 32 ounces. I did not have fontina cheese so I used a 1/3 cup of grated organic parm cheese. Instead of nuking the acorn squash...
I used chicken broth constituted from Better Than Boulion, because I reserve veg broth for vegan recipes, and I've made risotto with chicken broth before. I used brown rice and had to stir in br...
I was pleasantly surprised with this recipe. I made it as written except I needed another half cup of broth to get my rice cooked. Also, it's good the next day, not as sweet, but still so good!