ROASTED ACORN SQUASH RISOTTO
I wanted to find a recipe that reminded me of a dish I ate a local restaurant once; before I became vegan. Luckily, this version is.
Provided by hipbonez
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 475.4, Fat 17.1, SaturatedFat 1.9, Sodium 5.6, Carbohydrate 74.8, Fiber 5.3, Sugar 1.2, Protein 7.3
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Drudesteve TV
[email protected]This dish was just okay. I think I would have preferred it with a different type of squash.
Roy Dada
[email protected]Loved it!
Chris Miller
[email protected]This risotto was very easy to make. I was able to get it on the table in under an hour.
Theresa Lapin
[email protected]I'm not a fan of risotto, but I really enjoyed this dish. The roasted acorn squash added a lot of flavor and texture.
Aiden Solimine
[email protected]This dish is perfect for a fall dinner party. The roasted squash and creamy risotto are both very festive.
Afaq Hamid
[email protected]I'm a vegetarian and I'm always looking for new and exciting vegetarian dishes. This roasted acorn squash risotto is definitely one that I'll be adding to my regular rotation.
Patrice M
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor of the roasted acorn squash.
Qadiijo Chanal
[email protected]This dish was a bit time-consuming to make, but it was worth it! The roasted squash and creamy risotto were a perfect combination.
Lalo Gallegos
[email protected]The risotto was a bit bland. I think it could have used more salt and pepper.
GB _has
[email protected]This risotto was a bit too sweet for my taste. I think I would have preferred it with a less sweet variety of squash.
Tawsif Haque
[email protected]Delicious! I made this for dinner last night and my family loved it. The risotto was perfectly cooked and the roasted squash added a wonderful flavor. I will definitely be making this again.
David Naikelekelevesi
[email protected]I'm not usually a fan of squash, but this dish changed my mind! The roasted acorn squash was tender and flavorful, and it paired perfectly with the creamy risotto. I'll definitely be making this again.
Rambharosh das
[email protected]This roasted acorn squash risotto was a delightful dish! The combination of flavors and textures was perfect. The roasted squash added a subtle sweetness, while the creamy risotto provided a rich and satisfying base. The addition of herbs and spices