Acorn Squash Risotto
- Category: Risotto
- Author: Chris Fisher
- Rating: 4.45
- Prep time: 15 min
- Cook time: 44 min
Ingredients
- 1 acorn squash, halved and seeded
- 1 tablespoon olive oil, or to taste
- salt and ground black pepper 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
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