Creamy risotto with acorn squash.

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Recipe Summary

prep:
15 mins
cook:
44 mins
additional:
5 mins
total:
1 hr 4 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

503 calories; protein 10.2g 21% DV; carbohydrates 67.2g 22% DV; fat 19.5g 30% DV; cholesterol 44.5mg 15% DV; sodium 672.1mg 27% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
01/09/2017
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 baked it (cut in half seeds out face down in a little water for 40 mins on 400). Turned out great! Read More
(2)
10 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/03/2018
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 broth for about 10-15 minutes more than max. I used extra broth though as well, (40 oz). The squash took 10 min to cool, probably could have microwaved it for less time and nexttime I'll prick squash to make some vents. Overall this tasted really good, even though I didn't have fontina cheese and used Marsala wine. Read More
(3)
Rating: 5 stars
01/09/2017
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 baked it (cut in half seeds out face down in a little water for 40 mins on 400). Turned out great! Read More
(2)
Rating: 4 stars
10/25/2019
I didn’t have rice so I made it with ferro. It was very good. Will make again. Thanks for a unique tasty recipe Read More
(2)
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Rating: 4 stars
03/12/2019
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! Read More
Rating: 4 stars
10/12/2020
A tasty sidedish; a blend of sweet and savory. I suggest adding a lot more rosemary. Fontina cheese is on the pricey side, so if you're on a budget, feel free to substitute with another italian cheese. Read More
Rating: 5 stars
10/30/2018
I have made this twice but substituted chunked cook butternut squash and cooked pumpkin chunks. It was absolutely delicious! Read More
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