Acorn Squash Risotto

Time: ~60 minutes

Yield: 4-6 servings


• 1 small acorn squash*

• 6 cups vegetable stock

• 4 tablespoons unsalted butter

• 1 small onion

• 1 clove elephant garlic*

• 1 cup Arborio rice

• ¼ cup ginger liqueur*

• ½ cup grated Parmesan cheese

• Pinch of grated nutmeg

• Salt & pepper to taste


1) Preheat over to 450 degrees. Quarter squash and roast for 30-40 minutes until soft and browned. Remove from heat and cover with foil.

2) While squash is roasting, prepare other ingredients by chopping onion, chopping and smashing garlic, and bringing the stock to a simmer. Once the stock is simmering, reduce heat to lowest setting and cover with a lid.

3) Melt two tablespoons of butter over medium in a heavy bottomed pot. Add onions and cook until translucent (2 minutes, covered). Add garlic and cook for a minute until fragrant. Add rice and toast for about 2 minutes, stirring frequently.

4) Pour in liqueur - it will simmer. Stirring frequently, cook until liquid is ab-sorbed. Ladle in 1 cup of stock, stir frequently, and cook until absorbed - this may take around 15 minutes. Repeat process 3 more times. Taste rice. If not al dente, repeat the process until rice is al dente.

5) Remove skin from squash and mash with fork. Add squash, cheese, and nutmeg to rice. Stir to combine. Taste, season with salt and pepper if needed. Add more stock if risotto becomes too thick.

Enjoy with a garnish of parsley as a meal, with a side salad, or top with red wine shredded venison. Mix any leftovers with a bit extra vegetable stock before refrigerating.

*Local goodies from Conway Locally Grown. Ginger liqueur can be swapped for ½ cup dry white wine (such as a Chablis).