Acorn squash risotto with duck & sage

Yield: 4 servings

Measure Ingredient
1.00 large acorn squash - { abt 1 lb}
2.00 tablespoon olive oil
2.00 tablespoon chopped shallots
2.00 cup arborio rice
3.00 cup duck stock
1 \N (or you can substitute chicken stoc; k)
1.00 cup cooked duck meat; cut 1 pieces
1.00 tablespoon chopped fresh sage
1.00 tablespoon butter
2.00 tablespoon heavy cream
¼ cup grated fresh parmesan cheese
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste

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 to 3 minutes. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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