Spinach Risotto with Acorn Squash

Cut each squash in half crosswise into 1-inch slices and cook, covered, in a small amount of boiling water for 10-15 minutes, or until tender. Drain and keep warm.

Meanwhile, in a large saucepan, cook onion and garlic in hot oil over medium heat for approx.

minutes, or until onion is tender. Add uncooked rice; cook and stir 1 minute more.

In a medium saucepan, bring broth to boiling. Reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another ½ cup of the broth; continue to cook and stir until liquid is absorbed. Add another 1 cup broth, stirring constantly until broth has been absorbed. Stir in remaining ½ cup of broth; cook and stir until rice is slightly creamy and just tender. (This step should take about 15-20 minutes).

Add spinach and Parmesan cheese to saucepan, stirring with rice until spinach is lightly wilted. Serve immediately with squash slices.