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Acorn Squash Risotto with Caramelized Onions
Created by: Howcan Team
Ingredients
- 1 acorn squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced acorn squash with 1 tablespoon of olive oil, salt, and black pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned. Set aside.
- In a saucepan, heat the vegetable broth over low heat and keep it warm.
- In a large skillet, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the chopped onion and cook, stirring occasionally, for 8-10 minutes, or until the onion is golden brown and caramelized. Remove the onion from the skillet and set aside.
- In the same skillet, add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in the white wine and cook, stirring, until the wine is absorbed by the rice.
- Add a ladleful of warm vegetable broth to the rice and cook, stirring constantly, until the broth is absorbed. Continue adding the broth, one ladleful at a time, and stirring constantly until the rice is creamy and tender, about 20 minutes.
- Stir in the roasted acorn squash, grated Parmesan cheese, and chopped parsley. Cook for an additional 2-3 minutes, until the squash is heated through and the cheese is melted. Season with salt and black pepper to taste.
- In a small saucepan, combine the balsamic vinegar and brown sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened, about 3-4 minutes.
- Serve the risotto in individual bowls, drizzle with the caramelized balsamic onions, and enjoy!
Acorn squash risotto is a classic Italian dish that has been enjoyed for centuries. The creamy texture of the risotto pairs perfectly with the sweet and nutty flavor of acorn squash, creating a comforting and satisfying meal. While the traditional recipe calls for a bacon topping, a delicious alternative is to use caramelized onions for a rich and savory flavor. This dish has its roots in Northern Italy, where the fertile soil and mild climate provide the perfect conditions for growing acorn squash. Chefs in this region have perfected the art of preparing risotto, using techniques passed down through generations to create a dish that is both simple and elegant. One renowned restaurant known for its exceptional acorn squash risotto with caramelized onions is Trattoria Romana in Venice. Their skilled chefs source the freshest acorn squash and locally grown onions to create a dish that is bursting with flavor and authenticity. To make the best acorn squash risotto with caramelized onions, it's crucial to use high-quality Arborio rice, which has the perfect starch content to achieve the creamy consistency that is characteristic of a great risotto. Additionally, taking the time to properly caramelize the onions will enhance the depth of flavor in the dish. For a unique twist on this classic recipe, some chefs also incorporate roasted garlic or a drizzle of balsamic reduction to add complexity to the dish. Whether enjoyed in a cozy trattoria in Italy or prepared at home, acorn squash risotto with caramelized onions is a delightful dish that celebrates the flavors of the season.
60 min
4
380 calories
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