Acorn squash risotto with duck and sage

Yield: 1 Servings

Measure 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
\N \N Salt and pepper

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@...>

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