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.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 400 degrees.
  2. Place the acorn squash, cut side down on a well oiled baking sheet.
  3. Bake for about 30 minutes, or until 'fork' tender.
  4. Remove from the oven, and let cool for a few minutes.
  5. Scoop out the roasted squash from the skins and set aside.
  6. In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
  7. Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
  8. Stir and cook for about 5 minutes.
  9. Combine the water and vegetable broth.
  10. Add the sherry, and 1 cup of the broth, and bring to a boil.
  11. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
  12. 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.).
  13. When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
  14. Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
  15. Add freshly ground pepper, cover and set aside for a few moments before serving.
  16. Garnish with pecans and parsley.

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