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Acorn Squash Risotto

"Creamy risotto with acorn squash."

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
• 1/4 cup butter, divided
• 1 yellow onion, chopped
• 1 cup Arborio rice
• 1/2 cup white wine
• 1 pinch Italian seasoning, or to taste
• 1/4 cup grated fontina cheese
• 1/4 cup grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H4M

• 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.
• 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.

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