Squash Risotto

submitted by rcoen

2 cups of acorn squash 'balls' (use a melon baller or parisienne scoop)
2 ounces of extra virgin olive oil
1/2 cup of chopped onion
2 cloves of minced garlic
1/2 cup of good white wine
2-3 cups of rich chicken broth
1 Tablespoon of minced rosemary
1/2 cup of freshly grated Parmesan cheese
1/2 cup of toasted sunflower seeds
Salt and pepper

Heat a thick bottomed pot large enough to accommodate almost all of the
squash in a single layer. Heat the pot until it is very hot than in quick
succession add the olive oil and acorn squash. Stir the squash quickly as
it caramelizes and the outside of the balls begin to darken. When they are
well toasted reduce the heat to medium and add the onions. Stir for a few
minutes as the onion also caramelizes a bit. Add the garlic and stir
until it is fully aromatic, a minute more. Add the white wine and stir as
it reduces coating the squash. Reduce the heat to low. Add half of the
chicken broth and rosemary and continue stirring as the squash cooks. If
needed add more of the chicken broth until the squash is just cooked.
Adjust the heat as needed trying to evaporate the liquid and glaze and
cook the squash simultaneously. When the squash is tender (not mushy),
add the Parmesan cheese, sunflower seeds, and season to taste with the
salt and pepper. Serve the risotto immediately or hold for 5 minutes
before serving.

Yield: 4 servings


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