Roasted Acorn Squash Risotto
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?
- 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 time 10mins
Cooking time 50mins
Adapted from glutenfreegoddess.blogspot.ca
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.
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