acorn squash risotto

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, roasting, side dishes, vegetarian on 04.01.12 at 9:55 am

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…

adapted from the faux martha & lauren’s latest

(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.)

roasted squash:
– 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

the rice:
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.

the squash risotto:
heat up a small saucepan on medium heat and add the following ingredients until slightly browned:

– 1 tbsp evoo
– 1/2 white onion (peeled, diced)
– 1 clove garlic (peeled, diced)

remove from heat, then add to onions & garlic to the risotto in the large saucepan.
add the following ingredients to the risotto – fold until well combined:
– 1 medium acorn squash (roasted, mashed & removed peel)
– 1 cup light ricotta cheese
– 2-3 cups water (divided)
– fresh ground nutmeg
– season w/ ground black peppercorns
– splash of evoo
– splash of balsamic vinegar
– dash of sea salt
– 1/3 cup fresh italian parsley (finely chopped – reserve some parsley for garnish)
– 1-2 cups organic fresh baby spinach (drained)
– generously sprinkle parmigiano reggiano (grated)

stir & simmer ingredients in pan until water is absorbed and risotto is a thick consistency.

food styling:
– for a more rustic look, i like to dish up risotto into small individual ramekins.
– or for a sharing feast, place the risotto in a large, shallow serving bowl.
– season w/ ground black peppercorns
– garnish w/ fresh italian parsley & parmigiano reggiano (grated)

adapted from the faux martha & lauren’s latest

  1. I’m now following you on Twitter. This looks great and I was just thinking yesterday how I hadn’t had a triple Y fix in awhile.


  2. This looks just wonderful!


  3. A few of my favorite things as well! This risotto sounds fantastic. Mmm!


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