risotto. acorn squash. cheese. these are a few of my favorite things.
another one of my fave things is looking for some culinary inspiration… whether it’s a new ingredient, a new (to me) cooking technique, or a fantastic recipe posted by one of my fellow foodie bloggers. in this case, i was lucky enough to stumble upon two fabulous posts from two fabulous bloggers – the faux martha & lauren’s latest. and this was the culinary inspiration for today’s post.
on another note, i’ve been MIA on the blog for the past few weeks (thanks for your patience!), but i hope you’ve enjoyed following my tweets @yumyumyummers about my culinary adventures around alberta!
now, back to the risotto…
(tip: the first thing you’ll need to do is roast the acorn squash. however, finding some canned squash puree could work as a shortcut. if you don’t have time to roast. though my preference is fresh squash, since roasting veggies is relatively simple.)
- preheat oven to 400F
- lightly grease oven-safe baking pan w/ extra-virgin olive oil (evoo) or line w/ cooking parchment paper
- place 2 acorn squash (halved, seeded, lightly greased w/ evoo) in baking pan (squash side down)
- roast in oven for approx 40-45min at 400F
- remove from oven and allow to cool before handling squash
combine the following ingredients in large saucepan and bring to a boil:
- 1.5 cups organic arborio rice
- 3 cups water
- once boiling, reduce heat to medium & simmer for 10-12min.
- stir ingredients until water is absorbed and rice turns into a creamy consistency.