Description
A creamy and flavorful risotto made with brown butter and roasted acorn squash, perfect for fall.
Ingredients
Scale
- 1 medium acorn squash, peeled and diced
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced acorn squash with olive oil, salt, and pepper, and roast in the oven for 25-30 minutes until tender.
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, melt the butter over medium heat until it turns brown and nutty in aroma.
- Add the chopped onion and garlic to the skillet and sauté until translucent.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Add the white wine and cook until it is mostly absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, stir in the roasted acorn squash and Parmesan cheese.
- Season with salt and pepper to taste, and garnish with fresh sage leaves before serving.
Notes
- For a vegan version, substitute the butter and cheese with plant-based alternatives.
- Make sure to stir the risotto continuously for the best creamy texture.
- Leftover risotto can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Brown Butter Acorn Squash Risotto, Fall Dish, Vegetarian Risotto