Acorn squash risotto with duck and sage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Acorn squash,; about 1 pound |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Chopped shallots |
| 2 | cups | Arborio rice |
| 3 | cups | Duck stock or you can substitute chicken stock |
| 1 | cup | Cooked duck meat,; cut into 1-inch pieces |
| 1 | tablespoon | Chopped fresh sage |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Heavy cream |
| ¼ | cup | Grated fresh Parmesan cheese |
| Salt and pepper | ||
Directions
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@...>