Recipe compliments of Rick and Lynne
For more recipes visit: My Website
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Cuisine:
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Italian |
Type:
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Appetizer |
Serves:
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6 |
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Source:
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Cooking.com |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 acorn squash, halved lengthwise, and seeded 1-1/4 tsp. sea salt 5-6 cups reduced sodium chicken broth 3 tbs. extra-virgin olive oil 1 large onion, chopped 2 ounces pancetta, cut into small cubes 1 pound (about 2-1/4 cups) baldo or carnaroli rice 3/4 cup freshly grated Parmesan 2 tbs. unsalted butter 1 tsp. fresh rosemary leaves |
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Instructions:
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Preheat oven to 425° F. Lay acorn squash cut side up on a large baking sheet. Sprinkle with 1/4 tsp. salt. Cover with foil and bake until squash are completely cooked through, about 45 minutes. Set aside and keep warm. Bring broth to a simmer in a saucepan. Heat oil in a heavy large saucepan over medium-high heat. Add onion and pancetta and saute until onion softens and pancetta begins to brown, about 8 minutes. Add rice and stir until rice is translucent and each grain is coated with oil, about 2 minutes. Stir in a ladleful of broth and remaining salt. Stir in another ladleful of broth when the first is evaporated. Continue adding broth as it evaporates keeping rice moist and stirring constantly. Cook until rice is al dente, about 18 to 20 minutes (you may not use all the broth, if you need more use water). When rice is cooked add just enough broth to keep the consistency slightly runny (rice will continue to absorb liquid). Off the heat, stir in the Parmesan, butter and rosemary leaves. Fill reserved acorn squash halves with risotto mixture and serve immediately. |
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Related recipes: None |
2001-03-10