Ingredients
3 acorn squash, halved lengthwise, seeded 1 1/4 teaspoons sea salt 5 - 6 cups reduced-sodium chicken broth 3 tablespoons extra-virgin olive oil 1 large (8 ounces) onion, chopped 2 ounces pancetta (1/3 cup) cut into small cubes 1 pound (about 2 1/4 cups) baldo or carnaroli rice 3/4 cup freshly grated Parmigiano-Reggiano 2 tablespoons unsalted butter, room temperature 1 teaspoon fresh rosemary leavesDescription
Hollow Out An Acorn Squash And Fill With Risotto For A Creative Presentation. '
The Food Channel
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