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Foodie 411

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Roasted Acorn Squash Risotto

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

This autumn-into-winter flavored rice dish is an elegant vegetarian offering that is gluten-free and dairy-free. Score some points.

Ingredients

1 medium
acorn squash, halved, seeded
2 tablespoons
extra virgin olive oil
4 cups
low sodium vegetable broth, dilute with water if it's too strong
1 small
onion, diced
3-4 cloves
garlic, minced
1/2 teaspoon
gluten-free mild curry powder
1 1/2 cups
Aarborio rice, uncooked
1 cup
white wine, optional; replace with broth if alcohol-free
freshly grated nutmeg, to taste
toasted pecans, slivered almonds, or pine nuts, chopped, optional for garnish
fresh parsley, chopped, if desired
fresh cranberries, chopped, optional for garnish

Instructions

First- roast the acorn squash. Preheat your oven to 400°F. Roast the acorn squash by placing the two halves cut side up in a baking dish; add about two inches of hot water into the bottom of the dish. Bake for about 30 minutes, or until the squash is fork tender. Meanwhile, start your risotto.
Heat the broth in a separate sauce pan, and keep it warm. In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the curry, nutmeg, and uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 3-5 minutes. Add the wine and stir for a minute or two.
Pour in 1 cup of the hot broth, and bring to a simmer. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes. 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; 22 minutes is my goal for al dente; if you cook risotto too long it may get gummy.
When the squash is done, remove it from the oven and using a spoon scoop out pieces and add them into the risotto- I like to do this along with the last cup of broth. Stir to combine. When the final cup of liquid is absorbed cover and set aside for a few moments before serving. Risotto likes to rest a bit. Warm up four serving bowls. Spoon the risotto into the bowls, and garnish with some chopped toasted pecans, pine nuts or chopped fresh cranberries.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com