Roasted Acorn Squash Risotto

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 acorn squash, halved and seeded
• 2 tablespoons extra virgin olive oil
• 1/2 sweet onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon curry powder, to taste
• nutmeg, to taste
• 1 1/2 cups arborio rice, uncooked (italian style)
• 1/2 cup dry sherry (optional)
• 3 cups vegetable broth
• 1/2 cup water, heated
• 1/2 cup pecans, chopped (for garnish)
• parsley (for garnish)

Recipe

• 1 preheat your oven to 400 degrees.
• 2 place the acorn squash, cut side down on a well oiled baking sheet.
• 3 bake for about 30 minutes, or until 'fork' tender.
• 4 remove from the oven, and let cool for a few minutes.
• 5 scoop out the roasted squash from the skins and set aside.
• 6 in a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
• 7 add the curry, spices, and uncooked arborio rice and stir well, until the rice is coated.
• 8 stir and cook for about 5 minutes.
• 9 combine the water and vegetable broth.
• 10 add the sherry, and 1 cup of the broth, and bring to a boil.
• 11 reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
• 12 when most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (the whole process should take about 20-25 minutes.).
• 13 when the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
• 14 continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
• 15 add freshly ground pepper, cover and set aside for a few moments before serving.
• 16 garnish with pecans and parsley.