Roasted Acorn Squash Stuffed with Risotto
Ingredients
- 4 medium acorn squash
- Kosher salt
- 2 cups whole milk
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup arborio rice
- 1 cup white wine
- 3 cups chicken or vegetable broth, plus more as needed
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
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