acorn squash, halved, seeded
extra virgin olive oil
low sodium vegetable broth, dilute with water if it's too strong
gluten-free mild curry powder
1 1/2 cups
Aarborio rice, uncooked
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
- 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.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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