Roasted Acorn Squash Risotto

By á-33111

This Roasted Acorn Squash Risotto is so creamy-good and comforting I only think one thing as I taste bite after velvety bite: How could anything so simple taste so unbelievably good? Well, that, and, Who the heck needs cheese or butter, anyway?

Ingredients

• OPTIONAL GARNISH:
• 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 to 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
• Toasted pecans, almonds or pine nuts, chopped
• Fresh parsley, if desired
• Fresh cranberries (shown)

Preparation

Step 1

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 to 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 to 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 to 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.