The Amazing World of Rice by Marie Simmons

Author:Marie Simmons
Language: eng
Format: epub, pdf
Publisher: HarperCollins

Risotto Baked in Roasted Acorn Squash Halves

Use leftover Winter Squash Risotto or Basic Risotto. Serve as a first course or as a side dish with pork, lamb, or chicken.

Makes 2 to 4 servings

1 or 2 small acorn squash (about 1 pound each)

Kosher salt and freshly ground black pepper

1 to 2 cups leftover cooked risotto

Freshly grated Parmigiano-Reggiano or Gruyère

1. Preheat the oven to 400°F.

2. Break off the stem(s), if still attached, from the squash. Place the squash on its side and, with a large heavy knife, cut in half across the “equator.” Scoop out the seeds and membranes. Cut a small slice from the pointed ends so the halves will stand straight. Sprinkle the insides with salt and pepper.

3. Place the squash cut side down in a baking pan. Add about ½ inch hot water to the pan. Cover and roast 30 minutes. Remove the pan from the oven. Turn the squash over.

4. Spoon the risotto into the scooped-out section of each squash half, mounding it slightly in the center. Sprinkle with cheese. Roast for 15 minutes longer, or until the risotto is lightly browned and the cheese is melted.

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