Squash and Roasted-Garlic Risotto

Name: Squash and Roasted-Garlic Risotto
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice or other short-grain rice; 2 teaspoons butter; 59 milliliters dry white wine; 1 Tbsp chopped fresh sage; 2 whole garlic heads; 0 teaspoons ground black pepper; 1 kabocha squash (about 2 1/2 pounds; or use turban or butternut squash); 1 teaspoon olive oil; 237 milliliters finely chopped onion; 57 grams 1/2 cup grated fresh Parmesan cheese; 0 teaspoons salt; 822 grams vegetable broth; 237 milliliters water

The recipe Squash and Roasted-Garlic Risotto is ready in around 1 hour and 40 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This side dish has 254 calories, 7g of protein, and 5g of fat per serving. This recipe serves 6. If you have water, sage, ground pepper, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Cut squash in half lengthwise; discard seeds and membrane.

Ingredients you will need

Squash

Seeds

Place halves, cut sides down, on a baking sheet coated with cooking spray. With a chef's knife, slice off top 1/4 inch of garlic heads; place on a 4- x 4-inch sheet of aluminum foil.

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Cooking Spray

Garlic

Equipment you will use

Aluminum Foil

Baking Sheet

Chefs Knife

Drizzle with oil and secure foil edges around heads; place on baking sheet with squash.

Ingredients you will need

Squash

Cooking Oil

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 375 for 50 minutes or until squash is tender. Cool. Scoop squash out of shell, transfer to bowl, add garlic; mash together with fork. Set aside.

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Garlic

Squash

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Oven

Bowl

Bring broth and water to a simmer in a large saucepan. Keep warm over low heat.

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Broth

Water

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Sauce Pan

Heat a large nonstick skillet over medium-high heat, until hot. Melt butter in pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion; saut 4 minutes or until lightly browned.

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Onion

Reduce heat to medium.

Add rice; saut 1 minute. Stir in wine and 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly.

Ingredients you will need

Broth

Rice

Wine

Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes or until all broth has been absorbed and rice is tender). Stir in squash mixture, cheese, sage, pepper, and salt.

Ingredients you will need

Cheese