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Author Notes: A simple, yet elegant recipe with Arborio rice, onion, olive oil, vegetable broth, wine, acorn squash, Parmesan, and salt and pepper for flavoring. —Sweet and Spicy Monkey
- 1/4 cup Extra virgin olive oil
- 1 sweet onion, diced
- 2 cups Arborio rice
- 2 quarts vegetable broth
- 3 acorn squash, roasted
- 1/2 cup white wine
- 1 and 1/2 cups freshly grated parmesan cheese
- dashes Salt & Pepper to taste
- Preheat oven to 400F degrees.
- Cut acorn squashes in half, top and bottom halves. Remove stem off top half by scraping with your finger or fingernail. They come right off very easily. Remove seeds with a spoon. You can toss the seeds in the trash or bake them like pumpkin seeds to snack on for later.
- Brush olive oil over fleshy half of squash. Place in a baking dish, fleshy half up. Add about 1/4" of water to bottom of baking dish so squashes don't dry out or burn while cooking.
- Bake for 1 hour or until squash flesh is soft and lightly browned. Remove from oven. Once cooled, puree the flesh of 1 acorn squash for risotto. Set aside.
- Pour vegetable broth into a large sauce pan. Bring to a boil, turn off heat, and cover. Set aside.
- In a large skillet, heat olive oil. Add in onions once oil is heated and sauté onions until they are clear.
- Stir in rice and sauté until rice is a light brown color.
- Add wine with 1 cup of vegetable broth, stirring until liquid is absorbed.
- Gradually add in broth, 2 cups at a time, stirring well until almost all the liquid is absorbed in with the rice. Repeat adding broth, 2 cups at a time, until all of it has been added to rice and risotto is creamy.
- Stir in acorn squash puree.
- Remove pan from heat and add in parmesan cheese, stirring well so all cheese is mixed thoroughly. Salt & pepper to taste.
- Spoon risotto into baked acorn squash halves and serve with grated parmesan cheese over the tops.
- This recipe was entered in the contest for Your Best Recipe with Parmesan