Rosemary Risotto in Acorn Squash Cups

  • Active Time 40m
  • Total Time 1h 25m

Serves 6

ingredients

  • 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

directions

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.

RecID 4256

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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