Description
A delicious creamy risotto made with roasted acorn squash, Arborio rice, and fresh sage.
Ingredients
Scale
- 1 pound medium acorn squash, halved and seeds removed
- 1 cup Arborio rice
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 4 cups vegetable broth (preferably low-sodium)
- 1/4 cup freshly grated Parmesan cheese
- 8 leaves fresh sage, chopped
- Olive oil, for roasting
Instructions
- Preheat oven to 400°F (200°C). Drizzle olive oil on cut side of acorn squash, season with salt and pepper, and roast cut-side down for 30-35 minutes until tender.
- In a saucepan, warm vegetable broth over medium heat until simmering.
- In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until translucent (about 5 minutes).
- Stir in Arborio rice and toast for 2 minutes until edges are slightly translucent.
- Gradually add warm broth one ladle at a time, stirring constantly until absorbed before adding more (about 18-20 minutes).
- Fold in roasted acorn squash, sage, and Parmesan cheese until well combined. Serve hot.
Notes
- Ensure the acorn squash is tender before serving to enhance the creamy texture of the risotto.
- This dish is best enjoyed fresh but can be refrigerated for a day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg