Acorn Squash Stuffed Mushroom and Brown Butter Risotto
A flavorful mushroom and brown butter risotto served in a roasted acorn squash. This recipe is full of fresh herbs and makes to the perfect side dish or lunch.
Ingredients
- 1 1/2 Tbsp. Fresh Thyme
- 1 tsp. Fresh rosemary finely chopped
- 3 cloves of garlic minced
- 1 Shallot finely chopped
- 3 Tbsp. Butter
- 1 C. RiceSelect® Arborio Rice
- 1/2 C. Dry White wine
- 8 oz Cremini mushrooms sliced
- 3 1/2-4 C. Vegetable broth warmed
- 1/2 C. Parmesan cheese plus a little to garnish
- 2 Acorn squash
- 2 tsp. Dried thyme
- 2 Tbsp. Avocado Oil
- 1/4 C. Toasted pine nuts
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Cut the acorn squash in half and scoop out the seeds. Place the acorn squash onto the baking sheet with the cut side up. Drizzle the avocado oil over the squash and season with a little salt, pepper and dried thyme. Flip the squash over so the cut side is facing down onto the baking sheet. and place cut side down on the cookie sheet. Roast for 40-45 minutes or until the squash is tender.
- Add butter to pan to a large sauce pan and turn on medium heat. brown the butter by letting it cook until brown bits start to appear, stirring occasionally. Once browned, add the sliced mushrooms and cook until soft, about 4-5 minutes, stirring occasionally. Stir in garlic, shallots, rosemary and thyme and cook 1-2 more minutes.
- Add RiceSelect Arborio rice to the pan and cook 3-4 minutes to toast the rice. Pour in wine and cook about 3 more minutes.
- Add 1 cup of warmed broth into the pan with the rice and cook until all liquid has been absorbed, stirring occasionally. Repeat until 3 1/2 cups of the broth has been added into the pan. Taste the Arborio rice to see if it done. It should be still a little firm when cooked. If it still too firm, add another 1/4 cup of warmed broth. Continue until the Arborio rice is al dente.
- Turn off heat and stir in the Parmesan cheese and salt to taste. Divide the Arborio rice in the roasted acorn squash. Top with toasted pine puts and a little more Parmesan cheese. Serve in acorn squash immediately and enjoy!
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1servingCalories: 521kcalCarbohydrates: 80gProtein: 20gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 44mgSodium: 796mgPotassium: 1269mgFiber: 8gSugar: 3gVitamin A: 1822IUVitamin C: 35mgCalcium: 516mgIron: 10mg
Tried this recipe?Let us know how it was!