Roasted Acorn Squash Risotto
1 medium acorn squash, halved, seeded
2 tablespoons extra virgin olive oil
4 cups light tasting vegetable broth (dilute with water if it’s too onion-y)
1 small onion, diced 3-4 garlic cloves, minced
1/2 teaspoon gluten-free mild curry powder
Freshly grated nutmeg, to taste
1 1/2 cups raw short grain Arborio rice
1 cup white wine (optional; replace with broth if alcohol-free)
Sea salt and ground pepper, to taste
Options for garnish:
Chopped toasted pecans, slivered almonds or pine nuts.
Chopped fresh parsley, if desired
Chopped fresh cranberries (shown)
First- Roast the acorn squash.
Preheat your oven to 400ºF.
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.