Personal sized squash are a great vehicle for grain dishes, especially risotto! You can make your risotto with arborio rice, wild rice, or even farro (which would make it farrotto)!
What you need:
- 1 recipe of Risotto
- 1 – 2 small squashes, we’re using Robin’s Koginut here*
- Extra Cheese for serving
Preheat oven to 400 F.
While you’re cooking the risotto, bake the squash.
Slice the squash in half lengthwise, from the stem to the base. Scoop out any seeds. Lightly oil and season the inside of the squash. Then place the halves cut side down on a baking sheet. This will steam the inside, helping it to cook more evenly.
Bake for about 20 – 30 minutes depending on the size. They are done when you can pierce through the skin with a knife.
When everything is cooked properly. Fill the squash with a mound of risotto and serve hot! This is great for a crowd or just for two.
If you don’t use all the portions store the squash and risotto separately. Reheat the risotto on the stove with a bit of stock and butter while you heat the squash in the microwave.
*Note, I wouldn’t recommend eating the robin’s koginut skin.