Creamy Acorn Squash Risotto

Serves 4 · 15 min prep · 55 min cook

Ingredients

• 1 large acorn squash
• 1 1/2 cups Arborio rice
• 5 cups vegetable broth
• 1 large shallot
• 2 garlic cloves
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat oven to 400°F. Halve and seed the acorn squash, brush with olive oil, and roast cut-side down 30 to 35 minutes until soft. Scoop flesh and mash lightly; set aside about 1 1/2 cups.
2. 2Warm the vegetable broth in a saucepan and keep it at a bare simmer. Finely dice the shallot and mince the garlic.
3. 3In a wide heavy pot, melt butter with remaining olive oil over medium heat. Sauté shallot until translucent, 4 minutes, then add garlic and rosemary for 30 seconds.
4. 4Add Arborio rice and toast, stirring constantly, 2 minutes until edges look translucent. Pour in white wine and cook, stirring, until mostly absorbed.
5. 5Add a ladle of hot broth and stir until nearly absorbed. Continue adding broth one ladle at a time, stirring frequently, for 18 to 22 minutes until rice is al dente and creamy.
6. 6Fold in the mashed acorn squash during the last 5 minutes of cooking so it melts into the risotto and turns it golden.
7. 7Remove from heat. Stir in remaining butter, Parmesan, lemon zest, salt, and pepper until luxuriously glossy. Adjust consistency with a splash more broth if needed.
8. 8Rest 2 minutes, then spoon into warm bowls. Finish with extra Parmesan and a crack of black pepper.