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Acorn Squash Risotto

Acorn Squash Risotto

Cost $12, save $10

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $12

INGREDIENTS

  • 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

STEPS

1

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

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

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

4

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

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

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.

NUTRIENTS

Per 1 serving

🔥

503

Calories

  • 10
    Protein
  • 67
    Carbs
  • 20
    Fats

💡 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.