Meet Our Sponsors
Meet Our Sponsors
Acorn Squash Risotto
½ acorn squash, peeled and cubed
1 tsp. olive oil
1 Tbsp. onion, chopped
1 ½ cups organic low-sodium chicken stock
1 ½ cups water
½ cup pancetta, diced
¾ cup Arborio Rice
In pan sauté onion in olive oil until soft. Add acorn squash and pancetta and continue until acorn squash beings to brown. Add the rest of the ingredients and simmer covered for 25 minutes.
Separate and add food into food processor. Begin to blend adding liquid little by little until the correct consistency is met.
