I made this I wanna say a month ago at least! And have made it twice since then! That's how good this was! I served it along side pork tenderloin the first time, and grilled steak tips the second time!
The applewood smoked cheddar cheese is definitely the star of the show, and I'll tell you in advance a little goes a long way!! So try not to get tempted to put a ton in! It's hard because it's soooo yummy! Instead save it for next time, because you'll wanna make this again!
Smoky Winter Squash Risotto
recipe by Sabrina W. for eat.drink.and be merry.
serves 4 to 5
1 cup arborio rice
14 oz chicken stock
3 tablespoon butter
1 small onion, finely diced
2 cloves garlic, grated
1/2 cup dry white wine
1 acorn squash, seeds removed, peeled and cut into small chunks
2 cups baby spinach
1/3 cup shredded smoked cheddar cheese
salt & pepper
Preheat your oven to 400 degrees.
Spray a sheet pan with non-stick spray. Spread out acorn squash and drizzle with a little olive oil and sprinkle with salt and pepper.
Roast for 40 minutes or until fork tender.
In the meantime, melt the butter over medium heat and cook onion until translucent. Add in the garlic and cook for 2 minutes.
Place chicken stock in a small sauce pan and bring to a boil. Reduce heat and keep warm.
Reduce heat to medium low. Add in the rice and cook, stirring until fully coated, about 1 to 2 minutes. Add in the wine and stir until the liquid is absorbed.
Ladle in 1 cup warm broth and cook; stirring occasionally, until almost completely absorbed, about 4 to 5 minutes. Continue to add broth 1 cup at a time, stirring occasionally and allowing liquid to be almost absorbed before adding more, until the rice is al dente and mixture is creamy, about 30 minutes total. Remove from heat and add in the cheddar and fold in. Then add in the spinach.
At this point your squash should be nice and roasted! Add in to the risotto and carefully stir!