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Home > Canadian Food Recipes > ON THE SIDE! > Rosemary & Garlic Risotto in Acorn Squash
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Risotto is a great comfort food - match it up with fresh summer and fall produce and you've got a winning combination! This recipe utilizes the unique flavours of our Butter Seasoning Compounds for a new twist on a popular recipe style.
Ingredients:
3 Acorn Squash, halved lengthwise and seeded
3 tbsp Roasted Garlic Oil with Scapes
1 large Onion, finely chopped
2 oz. Pancetta, diced
2 cups Arborio or other Risotto Rice
1 cup unoaked Chardonnay or other dry White Wine
4-5 cups Chicken Broth
3/4 cup Perron Parmigiano Cheese, freshly grated
1 Rosemary Garlic Butter Compound Seasoning (mixed according to pkg. directions)
Directions:
- Preheat oven to 425 F.
- Season squash with salt and pepper and bake, cut side down until squash are soft and completely cooked through, about 20 minutes.
- Turn squash, cut side up and broil for approximately 5 minutes until edges are brown. Remove from oven.
- Bring Broth to a boil in a large saucepan. Reduce heat to low and keep warm. Heat oil in a large pot over medium-high heat.
- Add onion and pancetta and saute until onion softens and pancetta begins to crisp (about 5 minutes)
- Add rice and stir until rice is translucent and each grain is coated with oil (about 2 minutes)
- Add wine and stir until wine is absorbed by the rice.
- Stir a ladleful of broth into the rice mixture and stir. When the broth is absorbed, add more broth and continue this until broth is incorporated or rice is all dente, whichever happens first. It should take about 20 minutes. Make sure that the rice is slightly runny.
- Remove rice from heat and stir in Parmigiano.
- Top each stuffed squash with a disc of butter sliced from the Compound Seasoning Log. Fill reserved acorn squash halves with risotto and serve warm.
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