Italian Sides Dishes Recipes - Spinach Risotto with Acorn Squash

Ingredients

• 1 1/2- to 2-pound acorn or butternut squash, halved lengthwise and seeded

• 1 tablespoon olive oil

• 2 medium red onions, chopped

• 4 cloves garlic, minced

• 1 cup Arborio rice or short grain rice

• 3 cups vegetable broth or chicken broth

• 3 cups packed chopped fresh spinach

• 2 tablespoons shredded Parmesan cheese

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Method:

1. Cut each squash half crosswise into 1-inch-thick slices. In a covered large saucepan cook squash in a small amount of boiling water for 10 to 15 minutes or until tender. Drain and keep warm.

2. Meanwhile, in another large saucepan heat olive oil over medium heat. Add red onions and garlic; cook about 4 minutes or until onions are tender. Add uncooked rice; cook and stir for 1 minute more.

3. In a medium saucepan bring broth to boiling; reduce heat to keep broth simmering. Carefully add I cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until the liquid is absorbed.

4. Add another 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup broth, stirring constantly until liquid is absorbed. (This should take about 18 to 20 minutes total.)

5. Stir in remaining 1/2 cup broth. Cook and stir until rice is slightly firm (al dente) and creamy. Stir in spinach and Parmesan cheese. Serve risotto with squash slices.