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Acorn Squash Risotto with Sautéed Mushrooms
Created by: Howcan Team
Ingredients
- 1 acorn squash, peeled, seeded, and diced
- 1 cup arborio rice
- 4 cups vegetable or chicken broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 2 tablespoons butter
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm but not boiling.
- In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced acorn squash and sauté until tender, about 10 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion and minced garlic until softened, about 3 minutes.
- Add the arborio rice to the skillet and stir to coat with the oil, onion, and garlic mixture. Cook for 2 minutes.
- Pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 20 minutes.
- While the risotto is cooking, in a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste.
- Once the risotto is cooked, stir in the sautéed acorn squash, grated Parmesan cheese, and sautéed mushrooms. Cook for an additional 2-3 minutes to heat through.
- Remove from heat and stir in the chopped fresh parsley. Serve hot and enjoy!
Acorn squash risotto with added sautéed mushrooms is a delightful and comforting dish that has a rich history in Italian cuisine. This creamy and flavorful risotto has its roots in Northern Italy, where the combination of earthy acorn squash and savory mushrooms has been a staple for centuries. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the versatility of seasonal ingredients. The key to a perfect acorn squash risotto lies in the creamy texture of the rice and the balance of flavors between the sweet squash and the umami-rich mushrooms. The best versions of this dish can be found in authentic Italian trattorias in the Piedmont and Lombardy regions, where local chefs expertly prepare the risotto using traditional methods. To make this dish at home, it's essential to use high-quality Arborio rice, slowly simmered in flavorful broth, and to roast the acorn squash until it's tender and caramelized. Sautéing the mushrooms with garlic and fresh herbs adds a depth of flavor that elevates the dish to a new level of deliciousness. For a twist on the classic recipe, some chefs incorporate ingredients like sage, thyme, or even a splash of white wine to enhance the overall taste profile. Whether enjoyed as a comforting family meal or served as an elegant entrée at a fine dining establishment, acorn squash risotto with sautéed mushrooms is a dish that celebrates the rich flavors of the autumn season.
55 min
4
380 calories
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