Things You'll Need On Hand
Squash:
2 Whole Acorn Squashes
Olive Oil Cooking Spray
1 Tbs Butter
2 Minced Garlic Cloves
Sea Salt
Pepper
Olive Oil
Risotto:
2 Cups Arborio (Risotto rice)
2 Large Shallots (chopped fine)
1 Medium Red Pepper (chopped fine)
6 Baby Bella Mushrooms (chopped fine)
4 tbs Butter
10 Cups Chicken Stock/Vegetable Stock
2/3 Cup Grated Parmesan, Asiago and Romano Blend
Vegetable Oil
Squash:
Cut both squash in half and remove seeds and membrane. Coat skin and inside of squash with olive oil (or olive oil cooking spray). Place squash halves skin-side down on a large cookie sheet. Sprinkle with fresh sea salt and pepper. Take 1 tbs of butter and divide between squash - placing the butter in the "bowl" of the squash. Add 1/2 Tsp of minced fresh garlic to each squash. Roast in oven at 400 for an hour.
Risotto:
In a soup pan, bring 10 cups of chicken stock to a boil. Reduce heat and keep hot.
Sauté chopped mushrooms with 1 tbs of butter in a small sauté pan. Set aside.
In a large sauce pan, heat up 1 tbs of butter and 1 tbs of of vegetable oil. Once butter is melted, add in red pepper and shallots. Sauté for 1-2 minutes. Add in 2 cups of arborio and mix thoroughly, coating in the butter and oil. Sauté for another 1-2 minutes.
Use a wooden spoon.
With a large ladle, add in two ladles of the hot chicken stock. Carefully mix until the liquid is absorbed by the rice.
Add in ladle by ladle (let the rice absorb each ladle, before adding the next) for the next 20-30
minutes until risotto is cooked through.
Before you add in the last ladle or two, add in 2 more tbs of butter, the cheese blend and the mushrooms.
Thoroughly mix.
Plate:
Remove acorn squash from oven and use the pool of butter in the "squash bowl" to drizzle over entire squash. Add in a scoop of risotto.
Enjoy!!
