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Acorn Squash Risotto with Truffle Oil Drizzle
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, kept warm
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons truffle oil
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced acorn squash with 1 tablespoon of olive oil, season with salt and pepper, and spread onto a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized. 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 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the grains to toast slightly. Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
- Begin adding the warm broth to the rice, 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 and grated Parmesan cheese. Season with salt and pepper to taste.
- Divide the risotto among serving plates and drizzle each portion with truffle oil. Serve hot and enjoy!
Acorn Squash Risotto with a drizzle of truffle oil is a luxurious and comforting dish that has a rich history in Italian cuisine. This creamy and flavorful risotto has been a favorite in Northern Italy for centuries, with its origins dating back to the 14th century. The dish has evolved over time, with chefs and home cooks adding their own unique twists, such as the addition of acorn squash and a drizzle of truffle oil for an extra layer of earthy, umami flavor. In modern times, this dish has become a staple in upscale Italian restaurants, particularly in the regions of Lombardy and Piedmont, where it is often served as a decadent main course or as a side dish to accompany hearty meats or game. The key to a perfect Acorn Squash Risotto lies in the quality of the ingredients. The creamy texture of the risotto is achieved through the slow and careful addition of hot broth to the Arborio rice, while the roasted acorn squash adds a sweet and nutty flavor. The drizzle of truffle oil elevates the dish, adding a luxurious aroma and depth of flavor. For those looking to experience the best version of this dish, renowned Italian restaurants in Milan, Turin, and the Lake Como region are known for their exceptional Acorn Squash Risotto. Alternatively, home cooks can experiment with alternative methods, such as using butternut squash or pumpkin for a unique twist on this classic dish.
60 min
4 servings
380 calories
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