Acorn Squash Risotto Recipe – Worth The Time!

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I love risotto!  When I was looking at what was around the kitchen this week and saw the acorn squash – I knew that I wanted to make something with it and it has been awhile since I have made risotto – so figured why not!  I always think that risotto is harder to make than it actually is, it is really the time and the constant stirring that is the turn off, but each time I make it I kick myself for not making it more often – since it really is not that bad.

Acorn Squash Risotto

Ingredients

1 medium size acorn squash (you could use butternut)
1 1/2 cup arborio rice
hot water
1 cup white wine (extra to drink while you are stirring)
4 cups vegetable broth (needs to stay warm)
2 Tbl olive oil
4 – 5 cloves garlic, mince
1 small onion, minced
Nutmeg and/or cinnamon to taste (optional)
Salt & pepper to taste
Toasted pine nuts (optional)
Grated parmesan cheese (optional)

Notes:
* If you do not drink wine you can substitute a cup of broth
* The broth needs to be mild

1. Prepare the acorn squash by cutting in half and cleaning the seeds out of the middle.  You can keep the seeds and roast them later.

2. Place the squash in a baking dish and fill with about 2″ of hot water.  Bake in the oven at 400 degrees for about 45 minutes, you want a fork to easily penetrate the squash.

3. Cut the onion and the garlic.  Measure out the wine and the arborio rice.  Place 4 cups of broth into a small saucepan and set on the stove.

4. I wait to start the risotto until the squash is done, but you can start while the squash is baking.  I am always afraid to do that in case the squash takes longer to cook than expected.

5. Turn the burner on low for the broth, cover and let heat.

6. Put the olive oil in a medium sized saucepan and heat.  Add the garlic and onion and saute for about 5 minutes.

7. Add the rice to the garlic mixture and the nutmeg and/or cinnamon if using.  Stir for about 2 – 3 minutes making sure the rice is coated with oil.

8. Add the wine and stir.

9. Add 1 cup of the hot broth to the rice mixture and bring to a simmer.  Turn the heat down and continue to simmer, stirring frequently.

10. When most of the liquid is gone add another cup of broth – stirring frequently.  You will continue this until you are out of broth.  It should take about 20 minutes.

11. Start scraping the squash out the skin.  Stir, scrape, stir, scrape.

12. When you are adding the last cup of broth, start adding the squash.  Do not add all at once, add some, stir, add some more, stir until all the squash has been added.

13. Continue stirring until all the liquid is absorbed.  Take the risotto off the heat and let sit.

14. If you are using roasted pine nuts, roast them now.  Also grate the cheese now if using.  I did not use either.

I didn’t think Stella would like this, since she does not like rice – and I was right.  She opted for a yogurt and hard boiled egg.  I will have this for dinner several times during the week and will definitely add roasted pine nuts and probably a salad.

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