Blog.EmealsForYou

Recipe of the Week – Acorn Squash Risotto

May 11, 2010 at 7:44 am 1 comment

(From the Starch Category at  www.emealsforyou.com)

Acorn Squash Risotto

It’s rainy and cool in Cincy today so my mind turns to comfort food. Acorn squash used to be available only in the fall; but now with the year-round availability of vegetables,  it’s not just  seasonal veggie.  For some reason I have been thinking about risotto lately.  There is something about the creaminess of the rice along with the sweetness of the acorn squash and the tangy Romano cheese that makes it perfect for a mid-week dinner.  I will serve it with a fresh lettuce salad, from my garden I might add, and some crunchy bread.

So here’s to rainy days, warm risotto and a glass of red wine, enjoy!

Acorn Squash Risotto

Cut, peel and seed the acorn squash, dice into ¾” pieces. Heat ½ of the olive oil in a pot with 2/3rds of the butter; add squash and sauté until brown on all sides; add allspice and stir. Remove from pot and allow to cool. Add remaining oil to pot, heat pot to medium. Add onions; sauté until softened, add rice and stir constantly until rice is light brown. Transfer squash to food processor and process until just smooth. (add a little of the broth to loosen if needed). Lower heat; add broth ½ cup at a time, stirring constantly, until rice is just tender but not mushy. (15-20 minutes) Add white wine. Add squash, stir and add salt and pepper to taste. Add remaining butter; peel and cut pear into small dice; add to risotto. Plate and top off with grated Romano cheese.

This serves 4 as an entrée but will serve 6-8 as a side.

Entry filed under: Dinners. Tags: acorn squash risotto, cheap eats, classic fall meal, easy meal, Easy meal planning, Risotto.