Acorn Squash Risotto Recipe Perfect For Fall

Ingredients:

1-1/2 c arborio rice

4 c chicken stock

1 glass chardonnay

3 tbsp butter

1 shallot

2 cloves garlic

Salt and pepper

1 acorn squash

2 stems worth fresh sage leaves

2 tbsp oil

Tools needed:

Sharp knife

Cutting board

Large saute pan

Small stock pot

Measuring cups and spoons

Mixing bowl

Sheet pan

Parchment paper

Ladle

Wooden spoon

How to make it:

Preheat oven to 400 degrees F.

Cut squash into 1/2 inch cubes and pieces. Place in a mixing bowl with 1 tbsp oil and a pinch of salt and pepper. Rough chop a few leaves of sage, add to the bowl. Toss to evenly coat. Place seasoned squash on parchment lined baking sheet and bake 400 f for 20-30 minutes or until soft and cooked through.

Warm up the chicken stock in stock pot, keeping it below the point of it simmering, medium low heat.

Finely mince shallot and garlic.

Place saute pan over medium low heat. Add in oil, shallot and pinch of salt. Sweat shallots for 1-3 minutes until they turn translucent. Add garlic and sweat for 1 minute. The garlic will become fragrant when ready and cooked. Add the rice and cook for 3-4 minutes or until the rice becomes translucent and smells “nutty”.

Add wine and bring to a simmer until reduces slightly.

Add 2 ladles of stock, stirring the rice every 30 seconds or so until the stock reduces. You are ready to add more stock when your spoon leaves a streak on the bottom of the pan and holds for 1 second. Add 2 ladles in at a time, stirring every 30 seconds and keep repeating that process. When the stock is almost gone within 4 ladle fulls, start tasting the rice to see how far along it is. It is to de al dente and won’t stick to your teeth when it is fully cooked.

Add more stock if needed. Risotto is to be not too thick and won’t hold its shape when spooned into a pile on a plate. Once the rice is cooked, gently fold in the squash, adding more stock if needed.

Top with sage leaves that have been fried gently in butter and oil. You can do this by melting butter and oil in a pan over medium heat until hot. Place in the sage leaves whole and fry for 1-2 minutes. The sage will brown slightly when ready. Keep and eye on it as it will burn rather quickly. Remove sage from the oil, place on a towel lined plate and season slightly with a pinch of salt.

Plate the risotto and top with the fries sage.

Enjoy!

Logan