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By Karin Calloway
Mushroom Risotto in Roasted Acorn Squash Bowls
Mushrooms are a great substitute for meat because of their earthy flavor and meaty texture. And if you serve a good mushroom risotto, even the most ardent carnivore won’t miss the meat.
This special risotto is served in roasted acorn squash bowls for the perfect fall entrée that’s flavorful, colorful and beautifully presented. A drizzle of white truffle oil makes the risotto extra scrumptious and it can be found in gourmet shops or online.
Roasted Acorn Squash Bowls
Roast for about 1 hour, until browned and tender when pierced with a fork. Set aside and keep warm until risotto is ready.
Melt 2 tablespoons of butter in a 4-quart saucepan over medium-low heat. Add onions and a pinch of salt and cook until softened, about 4 minutes. Add garlic and sauté for 1 minute. Add rice and stir to coat with butter. Add wine and continue to cook, stirring, until the rice has absorbed the wine. While onion is cooking, bring broth to a simmer in a saucepan.
Once the wine has reduced, add 1 cup of chicken stock to the rice, stirring constantly. Once the rice has absorbed the stock, add another cup. Repeat the process with remaining stock, stirring constantly. When all of the 6 cups of the broth has been absorbed, taste a grain of rice for doneness. If it is creamy but firm, reserve the remaining broth for another use and fold in the mushrooms. If the risotto is not done to your liking, add the remaining broth one cup at a time, tasting once the broth has been absorbed. When the risotto is creamy, stir in the mushrooms.
Remove from heat and stir in remaining 2 tablespoons of butter, Parmigiano-Reggiano and truffle oil. Season to taste with salt and pepper. Place each of the roasted squash halves on a dinner plate and spoon the risotto into the squash. Serve immediately.
Makes 6 servings.