Roasted Acorn Squash Risotto

By bowerk

Ingredients

• 1 medium acorn squash, halved
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 tsp curry powder
• 1 tsp nutmeg
• 1 1/2 cups Arborio rice
• 1 cup white wine
• sea salt and ground pepper to taste
• Optional garnishes: toasted pecans, parsley, dried cranberries

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees. Places halves of squash in a baking dish filled with 2" of hot water. Bake for about 30 minutes, or until squash is fork tender.

2. Heat vegetable broth over stove and reduce to simmer.

3. In a medium saucepan, heat olive oil on medium heat and saute onion and garlic for 3 minutes. Add curry, nutmeg and uncooked rice and stir until rice is coated. Stir and cook for 3 - 5 minutes. Add wine and stir 2 minutes.

4. Pour in 1 cup of hot broth and bring to simmer stirring frequenty until most of the liquid is absorbed. Repeat with remaining 3 cups of broth. Once all liquid is absorbed, cover and set aside for a few minutes.

5. Add squash by spoonful and optional garnishes.