Recipe by: K. Allrich
1 large acorn squash, halved, seeded
1 medium sweet yellow onion, diced
1/4 teaspoon GF* curry powder, or to taste
freshly grated nutmeg, to taste
3 garlic cloves, minced
1 1/2 cups short-grained Arborio rice, uncooked
1/2 cup dry sherry (optional)
3 cups light vegetable broth plus 1/2 cup water, heated
1 tablespoon finely chopped pecans for garnish
chopped fresh parsley for garnish
Preheat your oven to 400 degrees.
Roast the acorn squash by placing the two halves cut side down in a roasting pan filled with 2-3 inches of water. 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.
Heat the broth and water in a saucepan, and keep handy.
In a separate heavy saucepan, heat the pan on medium heat, and when the pan is hot sauté the onion for 3 minutes. Add the curry, spices, garlic, and uncooked Arborio rice and stir well, until the rice is toasted – about 3 minutes.
Add the sherry, and 1 cup of the hot 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; 22 minutes is my goal for al dente; if you cook risotto too long it may get gummy.)
When the final cup of liquid is absorbed, fluff the rice and add in pieces of the roasted squash. Cover and set aside for a few moments before serving. Risotto likes to rest a bit.
Warm up four serving bowls. Spoon this comforting risotto into the bowls, and garnish with a sprinkle of chopped pecans and fresh parsley.