- 3 acorn squash, halved lengthwise, seeded
- 1 1/4 teaspoons sea salt
- 5 to 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) arborio or carnaroli rice
- 3/4 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon fresh rosemary leaves
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 softened
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
586 calories; 18g total fat; 27mg cholesterol; 935mg sodium; 86g carbohydrates; 5g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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