Acorn Squash Risotto

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bring vegetable broth to a simmer in a saucepan over medium heat.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)