Roasted Acorn Squash Risotto

Now that we know how to cut an acorn squash safely, let's use it in a risotto. Nothing is better than the silky mouthfeel of a well-made risotto. Some call it dinner, but I call it a supporting actor to a great meal. Don't get me wrong, I've been known to eat cold risotto for breakfast.

The word risotto is an Italian word, "riso" translates to rice and is a Northern Italian rice dish cooked with broth until it reaches a creamy consistency. The rich creaminess is achieved by "beating up the rice" - stirring briskly towards the end of the cooking.

A high-starch (amylopectin) should be used for making risotto and I prefer arborio rice. It has the ability to absorb liquids and release starch so it's stickier than the long-grain rice varieties.

Let's get cooking you'll need:

3 Acorn squash cubed and roasted (I put it in the oven with olive oil and pumpkin pie spice)

1 cup Arborio Rice

2 tbsp butter

1/4 cup heavy cream (warm)

3 cups (plus one if needed) chicken stock

Toasted pumpkin seeds for garnish

In a shallow non-stick pan, melt the butter until it's browned (browned not burnt!) The brown butter will give the risotto a nice nutty taste. Add the arborio rice and toast the rice. We're building layers of flavor before we even put the dish together.

Once toasted, add the 3 cups of chicken stock and stir the rice. Allow the rice to come to a boil and simmer. You want to stir the rice often. After 20 minutes, test the rice for doneness. It should be soft and hold it's shape. At this point we are going to "beat up the rice" - stirring briskly. (If your rice is not done, add more chicken stock and continue to simmer)

Don't be shy, use the back of your spoon to squish the rice against the pan. Show that rice who is boss!! Okay, I got a little carried away sorry.

The more you stir the creamier the risotto will be. After 10 minutes of constant stirring, remove from the heat and add the warm heavy cream. Fold in your roasted acorn squash and stir from the bottom of the pan upwards.

I like to roast extra acorn squash and keep it in the refrigerator in case I have a sweet tooth. It adds natural sweetness to oatmeal, couscous, and pasta. I've been known late-night to eat it as a snack instead of a processed sweet treat.

Garnish your risotto with toasted pumpkin seeds for a beautiful presentation.

You can substitute acorn squash with any item and make a delish risotto.

I've been known to make lobster risotto, pumpkin, or anything I have leftover in the refrigerator.

Enjoy and happy creating!