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Favorite Menu Acorn Squash Risotto :: So Tasty

Sabtu, 27 Juni 2020

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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 flavor
  • salt and floor black pepper to taste
  • 1 pinch garlic powder
  • 1 pinch dried rosemary, or to taste
  • 2 (14 ounce) cans vegetable broth, or greater to flavor
  • 1/4 cup butter, divided
  • 1 yellow onion, chopped
  • 1 cup Arborio rice
  • half of cup white wine
  • 1 pinch Italian seasoning, or to flavor
  • 1/4 cup grated fontina cheese
  • 1/four cup grated Parmesan cheese

Instructions :

Prep : 15M Cook : 4M Ready in : 1H4M
  • Place acorn squash cut-side down on a massive microwave-secure plate. Cook within the microwave until very tender, about 15 mins. Let cool until easily treated, about 5 minutes.
  • Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to mix.
  • Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
  • Melt 2 tablespoons butter in a big pot over medium heat. Add onion; cook and stir till softened, approximately five mins. Stir in rice till coated with butter. Pour in wine, stirring till decreased, about 3 mins.
  • Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this procedure twice extra, stirring constantly, until rice is soft, 15 to twenty minutes. Season with salt, pepper, and Italian seasoning.
  • Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and final 2 tablespoons butter; stir till butter is melted and squash is heated through, 2 to 4 mins.

Notes :

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