Go Back
–+ servings
roasted-acorn-squash-risotto-recipe

Roasted Acorn Squash Risotto

A creamy risotto with roasted acorn squash, perfect for a cozy dinner.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 whole acorn squash halved and seeded
  • 1 cup arborio rice
  • 4 cups vegetable broth kept warm
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ½ cup white wine
  • ½ cup Parmesan cheese grated
  • 2 tablespoon olive oil
  • to taste salt and pepper

Instructions 

  1. Preheat the oven to 400°F (200°C).
  2. Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender.
  3. Once roasted, scoop out the flesh and mash it. Set aside.
  4. In a saucepan, heat 2 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  5. Add the arborio rice and cook for 1-2 minutes, stirring constantly.
  6. Pour in the white wine and cook until it's mostly absorbed.
  7. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
  8. Once the rice is cooked and creamy, stir in the mashed acorn squash and grated Parmesan cheese. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Risotto, Squash, Vegetarian
Tried this recipe?Let us know how it was!