Roasted Acorn Squash Risotto
Stir it Up, Little Darling
Looking for a perfect fall side dish? Or a vegetarian knock-your-socks-off bowl of creamy goodness? Risotto might fit the bill. This is one of my all-time recipe favorites. In fact, it was the first dish I turned to eight years ago when I discovered I had to live gluten-free.
|Risotto is my favorite comfort food.|
Roasted Acorn Squash Risotto Recipe
This autumn-into-winter flavored rice dish is an elegant vegetarian offering that is gluten-free and dairy-free. Make a vegan happy this holiday season. Serve this. Score some points.
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
3-4 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
Options for garnish:
Chopped toasted pecans, slivered almonds or pine nuts
Chopped fresh parsley, if desired
Chopped fresh cranberries (shown)
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 3-5 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 7-8 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; 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.
Kiss me and Tell Me You Love Me Risotto from Mrs. GF
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Gina's Weight Watcher's Recipes: Butternut Squash Risotto