Roasted Acorn Squash Risotto |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I wanted to find a recipe that reminded me of a dish I ate a local restaurant once; before I became vegan. Luckily, this version is. Ingredients:
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) |
Directions:
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.
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