Acorn Squash Risotto

I just read that It is possible to make risotto in a dutch oven! Wow, talk about much simpler and less hands on time.

Until I experiment with that... here's a risotto recipe cooked the traditional way... 30 minutes of standing over the pot adding broth a little bit at a time while stirring continuously...

Time consuming, but delicious and worth every minute.

I am O-bsessed with acorn squash, but you can use butternut squash instead. Butternut squash can be found in stores pre-cut.

Serves 6

Ingredients:

6 cups vegetable broth, low sodium

2 T EVOO

1 onion, finely chopped

3 cups acorn squash, peeled and chopped

2 cups Arborio rice

1 cup dry white wine

2 T unsalted butter

1/3 cup grated Parmigiano

Simmer the broth in a large stock pot

In a heavy, large saucepan, heat the oil

Cook the onion until translucent

Add the squash and mix well for a few minutes

Add the rice and toss to coat

Add half of the wine and stir until absorbed

Add the stock 1 ladle at a time, stirring after each addition until the liquid is absorbed

Continue until you have used all the stock

Add the remaining wine and stir until the rice is al dante, a total of about 20 minutes

Stir in butter and Parmigiano cheese