Cooking Index - Cooking Recipes & IdeasAcorn Squash Risotto With Duck And Sage Recipe - Cooking Index

Acorn Squash Risotto With Duck And Sage

Type: Poultry, Rice
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Acorn squash - { abt 1 lb} (large)
2 tablespoons 30mlOlive oil
2 tablespoons 30mlChopped shallots
2 cups 320g / 11ozArborio rice
3 cups 711mlDuck stock (or you can substitute chicken stock)
1 cup 62g / 2.2ozCooked duck meat - cut 1" pieces
1 tablespoon 15mlChopped fresh sage
1 tablespoon 15mlButter
2 tablespoons 30mlHeavy cream
1/4 cup 36g / 1.3ozGrated fresh Parmesan cheese
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees.

Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1-inch cubes.

In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 minutes.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) - Downloaded from their Web-Site -


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