Servings: 0 serving
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This acorn squash risotto is a perfect blend of sweet and savory, bringing together the earthy flavors of the squash with the creamy texture of the risotto. It's a dish that has been enjoyed for centuries, dating back to ancient Italy. In the spirit of a sattvic lifestyle, this dish is a great way to nourish the body with wholesome and nutritious ingredients. The combination of the squash, rice, butter, and cheese create a comforting and satisfying meal that will nourish the mind, body, and soul.
Equipment
Ingredients
- 1 acorn squash
- 2 tablespoons olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 ½ cups arborio rice
- ½ cup white wine
- 4-5 cups vegetable broth
- 2 tablespoons butter
- ¼ cup grated parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Start by prepping the acorn squash
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat
- Add 1 ½ cups of arborio rice and stir to coat with oil
- Add ½ cup white wine and stir until absorbed.
- Reduce the heat to medium and begin adding the vegetable broth, ½ cup at a time, stirring until the liquid is absorbed before adding more.
- After about 15 minutes of cooking, stir in the acorn squash flesh.
- Continue stirring and adding broth until the risotto is creamy and the rice is tender, about 25 minutes total.
- Taste and adjust seasonings with salt and pepper, as desired.
- Serve warm and enjoy!
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06/10/2024 10:45 am GMT
