Acorn Squash Risotto

By Chris Fisher

4.45 / 5

15min

44min

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1 acorn squash halved and seeded
1 tablespoon olive oil or to taste
salt and ground black pepper to taste
1 pinch garlic powder
1 pinch dried rosemary or to taste
2 (14 ounce) cans vegetable broth or more to taste
¼ cup butter divided
1 yellow onion chopped
1 cup Arborio rice
½ cup white wine
1 pinch Italian seasoning or to taste
¼ cup grated fontina cheese
¼ cup grated Parmesan cheese