Print: Acorn Squash Risotto - PantryLink

Ingredients

• 1 acorn squash , halved and seeded
• 1 tablespoon olive oil , or to taste
• 1 pinch garlic powder
• 1 pinch dried rosemary , or to taste
• salt and ground black pepper to taste
• 2 cans vegetable broth , 14 ounce
• 0.25 cups butter , divided
• 1 yellow onion , chopped
• 1 cup Arborio rice
• 0.5 cups white wine
• 1 pinch Italian seasoning , or to taste
• 0.25 cups grated Fontina cheese
• 0.25 cups grated Parmesan cheese