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–+ servings

Acorn Squash Risotto

A creamy and comforting risotto made with roasted acorn squash.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 320 kcal

Ingredients 

Main Ingredients

  • 1 acorn squash halved and seeded
  • 1 cup Arborio rice
  • 4 cups chicken broth warmed
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • ½ cup Parmesan cheese grated
  • 2 tablespoon olive oil
  • to taste salt and pepper

Instructions 

  1. Preheat oven to 400°F (200°C). Place acorn squash halves cut side down on a baking sheet. Roast for 30 minutes or until tender. Scoop out the flesh and set aside.
  2. In a saucepan, heat olive oil over medium heat. Add onion and garlic, cook until softened.
  3. Add Arborio rice and cook, stirring constantly, for 2 minutes.
  4. Gradually add warm chicken broth, one cup at a time, stirring constantly until absorbed before adding more.
  5. Stir in the roasted acorn squash and Parmesan cheese. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 320kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 2mg

Keywords

Acorn Squash, Risotto
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