Acorn Squash Risotto

Ingredients

• 1 acorn squash, halved and seeded
• 1 tablespoon olive oil, or to taste
• 1 pinch garlic powder
• 1 pinch dried rosemary, or to taste
• salt and ground black pepper to taste
• 2 (14 ounce) cans vegetable broth, or more to taste
• 0.25 cup butter, divided
• 1 yellow onion, chopped
• 1 cup Arborio rice
• 0.5 cup white wine
• 1 pinch Italian seasoning, or to taste
• 0.25 cup grated fontina cheese
• 0.25 cup grated Parmesan cheese

Steps

1. Place acorn squash cut-sides down on a large microwave-safe plate. Microwave until very soft, about 15 minutes. Cool until easy to handle, about 5 minutes.
2. Peel squash; discard skin. Add squash flesh, olive oil, garlic powder, dried rosemary, salt, and black pepper to a bowl; mash to combine. Set aside.
3. Bring vegetable broth to a simmer in a saucepan over medium heat.
4. Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
5. Ladle ⅓ vegetable broth into the pot; cook and stir until absorbed. Repeat process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with Italian seasoning, salt, and black pepper.
6. Stir in Fontina cheese and Parmesan cheese until melted. Add mashed squash and remaining 2 tablespoons butter; stir until squash is heated through and butter is melted, 2 to 4 minutes.