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Sides: Risotto with Acorn Squash & Parmesan

Source of Recipe

Emeril Lagasse


List of Ingredients

2 pounds acorn squash, halved and seeded -- cut 1/2" dice
2 tablespoons canola oil
1/2 teaspoon Essence spice
3 cups vegetable broth
3 tablespoons unsalted butter
1 cup chopped yellow onions
2 teaspoons minced garlic
1 cup arborio rice
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated parmesan cheese
4 ounces parmesan curls
2 tablespoons chopped fresh chives


Recipe

Preheat the oven to 375ºF. Toss the squash with the oil and Essence, and spread in 1 layer on a baking sheet. Roast, stirring occasionally, until just tender, about 45 minutes. Remove from the oven and set aside. In a medium pot, bring the broth to a simmer and keep at a bare simmer. In a large pot, melt the butter. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Add the wine and cook, stirring, until it evaporates. Add 1/2 cup of the stock, the salt, and pepper. Continue to cook and stir, adding 1/2 cup of the stock at a time as the rice absorbs the liquid. Cook until all the liquid has been absorbed and the rice is tender, about 20 minutes.Remove from the heat and let stand for 5 minutes. Stir in the grated cheese, and mix well. Fold in the baked squash. Serve immediately, topping each portion with the Parmesan cheese curls and chives.