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Rosemary-Scented Risotto in Acorn Squash Cups

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Active Time:  40 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 6
3 acorn squash, halved lengthwise, seeded
1 1/4 teaspoons sea salt
5 - 6  cups reduced-sodium chicken broth
3  tablespoons extra-virgin olive oil
1 large (8 ounces) onion, chopped
2 ounces pancetta (1/3 cup) cut into small cubes
1 pound (about 2 1/4 cups) baldo or carnaroli rice
3/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons unsalted butter, room temperature
1 teaspoon fresh rosemary leaves
Rosemary-Scented Risotto in Acorn Squash Cups Recipe at
Preheat oven to 425 degrees F. Lay acorn squash cut side up on large baking sheet. Sprinkle with 1/4 teaspoon salt. Cover with foil and bake until squash are soft and completely cooked through, about 45 minutes. Set aside and keep warm.

Bring broth to boil in large saucepan. Reduce heat to low and simmer gently. Heat oil in heavy large saucepan over medium-high heat. Add onion and pancetta and saute until onion softens and pancetta begins to brown, about 8 minutes. Add rice and stir until rice is translucent and each grain is coated with oil, about 2 minutes.

Stir a ladleful of broth and remaining salt into rice mixture (the broth will evaporate quickly). Stir in another ladleful of broth. Continue adding broth as it evaporates, keeping rice moist and stirring constantly. Cook until rice is al dente, about 18 minutes (you may not need all the broth in your pot). When rice is cooked add just enough broth to keep consistency slightly runny (rice will continue to absorb liquid). Off the heat, stir in Parmigiano, butter and rosemary leaves.

Fill reserved acorn squash halves with risotto and serve immediately.

Recipe created exclusively for by Johanne Killeen & George Germon.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty Risottos
 Hearty Squash Sides
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 586
Fat. Total: 18g
Fiber: 5g
Carbohydrates, Total: 86g
Sodium: 935mg
% Cal. from Fat: 28%
Cholesterol: 27mg
Protein: 19g
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