Roasted Acorn Squash Risotto

Recipe by hipbonez
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat your oven to 400 degrees.
  • Place the acorn squash, cut side down on a well oiled baking sheet.
  • Bake for about 30 minutes, or until 'fork' tender.
  • Remove from the oven, and let cool for a few minutes.
  • Scoop out the roasted squash from the skins and set aside.
  • In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
  • Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
  • Stir and cook for about 5 minutes.
  • Combine the water and vegetable broth.
  • Add the sherry, and 1 cup of the broth, and bring to a boil.
  • 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.).
  • When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
  • Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
  • Add freshly ground pepper, cover and set aside for a few moments before serving.
  • Garnish with pecans and parsley.
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