Acorn Squash Risotto

Ingredients

• 1 acorn squash , halved and seeded
• 1 tablespoon olive oil , or to taste
• 1 pinch garlic powder
• 1 pinch dried rosemary , or to taste
• salt and ground black pepper to taste
• 2 cans vegetable broth , 14 ounce
• 0.25 cups butter , divided
• 1 yellow onion , chopped
• 1 cup Arborio rice
• 0.5 cups white wine
• 1 pinch Italian seasoning , or to taste
• 0.25 cups grated Fontina cheese
• 0.25 cups grated Parmesan cheese

Instructions

1. 1

   Place acorn squash cut-sides down on a large microwave-safe plate. Microwave until very soft, about 15 minutes. Cool until easy to handle, about 5 minutes.

2. 2

   Peel squash; discard skin. Add squash flesh, olive oil, garlic powder, dried rosemary, salt, and black pepper to a bowl; mash to combine. Set aside.

3. 3

   Bring vegetable broth to a simmer in a saucepan over medium heat.

4. 4

   Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.

5. 5

   Ladle ⅓ vegetable broth into the pot; cook and stir until absorbed. Repeat process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with Italian seasoning, salt, and black pepper.

6. 6

   Stir in Fontina cheese and Parmesan cheese until melted. Add mashed squash and remaining 2 tablespoons butter; stir until squash is heated through and butter is melted, 2 to 4 minutes.