Description
A creamy risotto featuring roasted acorn squash and fresh sage.
Ingredients
Scale
- 1 medium acorn squash, halved and seeds removed
- 1 cup Arborio rice
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 4 cups vegetable broth (preferably low-sodium)
- 1/4 cup freshly grated Parmesan cheese
- 8 fresh sage leaves, chopped
- Olive oil, for roasting
Instructions
- Preheat oven to 400°F (200°C). Drizzle olive oil on cut side of acorn squash, season with salt and pepper, and roast cut-side down for 30-35 minutes until tender.
- In a saucepan, warm vegetable broth over medium heat until simmering.
- In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until translucent (about 5 minutes).
- Stir in Arborio rice and toast for 2 minutes until edges are slightly translucent.
- Gradually add warm broth one ladle at a time, stirring constantly until absorbed before adding more (about 18-20 minutes).
- Fold in roasted acorn squash, sage, and Parmesan cheese until well combined. Serve hot.
Notes
- This dish is best served immediately while the risotto is creamy and hot.
- Substitute butternut squash or pumpkin if acorn squash is unavailable.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup