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Acorn Squash Risotto
Created by: Howcan Team
Ingredients
- 1 acorn squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth, heated
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced acorn squash with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20-25 minutes, or until tender and lightly browned. Set aside.
- In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes, until the grains are translucent around the edges.
- Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
- Begin adding the heated broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
- Stir in the roasted acorn squash, grated Parmesan cheese, unsalted butter, and chopped sage. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving. Enjoy!
Acorn squash risotto is a creamy and comforting dish that has its roots in Italian cuisine. This delectable dish features the sweet and nutty flavor of acorn squash combined with the rich and creamy texture of risotto. The dish has gained popularity in recent years for its delicious taste and versatility. Renowned chefs like Mario Batali and Lidia Bastianich have popularized acorn squash risotto in their restaurants, showcasing the dish's ability to marry traditional Italian flavors with seasonal ingredients. The dish has become a staple in fall and winter menus, particularly in regions with abundant squash harvests. The best versions of this dish can be found in Italian-inspired restaurants that prioritize fresh, high-quality ingredients. The key to a perfect acorn squash risotto lies in the preparation of the squash, which should be roasted to bring out its natural sweetness and depth of flavor. Additionally, using the right type of rice, such as Arborio or Carnaroli, is crucial for achieving the creamy consistency that is characteristic of a well-executed risotto. For a unique twist, some chefs incorporate alternative methods such as grilling or pureeing the squash before adding it to the risotto, adding layers of complexity to the dish. Whether enjoyed as a comforting weeknight meal or served as an elegant entrée at a fine dining establishment, acorn squash risotto continues to captivate food enthusiasts with its delightful combination of flavors and textures.
60 min
4
380 calories
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