Acorn Squash Risotto with Duck and Sage Recipe

Free Recipe Acorn Squash Risotto with Duck and Sage

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Acorn Squash Risotto with Duck and Sage Recipe

1 lg Acorn squash,; about 1 pound
2 tb Olive oil
2 tb Chopped shallots
2 c Arborio rice
3 c Duck stock or you can
-substitute chicken stock
1 c Cooked duck meat,; cut into
-1-inch pieces
1 tb Chopped fresh sage
1 tb Butter
2 tb Heavy cream
1/4 c Grated fresh Parmesan cheese
Salt and pepper

Acorn Squash Risotto with Duck and Sage Preparation

Preheat oven to 400 degrees. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and~ place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1 – inch cubes. In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 – 3 minutes. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2211 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 07:35:47 -0500 From: Meg Antczak <meginny@frontiernet.net>

Cooking Temperature:

Recipe Serves: 1

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