The following
recipe was presented at the 2007 Maritime Fall Fair by Chef Hans Wicki
ROASTED ACORN SQUASH
RISOTTO WITH CRANBERRY
BROWN SUGAR SAUCE
Serves 4
1 Tbsp Olive oil
1 medium Onion, chopped
½ Tbsp Garlic, chopped
2 cups Arborio rice
½ cup Dry white wine
6 cups Chicken stock, hot
¼ cup Parmesan cheese, grated
To taste Salt and black pepper, ground
2 Tbsp Butter
2 Tbsp Parsley, chopped
Roasted Acorn squash puree
Roasted Acorn squash puree;
2 Tbsp Olive oil
3 lb Acorn squash, cut squash in half
and remove all the seeds and
membrane.
Place squash halves cut side down on
a cookie sheet and lightly rub the
skin with olive oil to prevent it
from cracking.
Roast squash halves in preheated oven
at 350 degrees F until tender, about 20-25 minutes. Cool and scoop out
squash meat into a bowl.
Method
1. In a sauce pan heat the olive oil
over medium heat and sweat the
onions and garlic until translucent. Add the rice and cook for 2
minutes, stirring often, add the white wine and simmer until liquid has
been absorbed. Add half of the hot chicken stock and continue to cook
until most of the liquid has been absorbed, about 10 minutes.
Add remaining chicken stock
and Acorn-squash puree. Continue to
cook and stir until most the liquid has beenabsorbed and the rice are
tender (al dente) about 10 minutes.
2. Fold in the parmesan, butter and
parsley and season to taste with salt and pepper.
3. Serve the risotto in bowls
with the cranberry brown butter sauce drizzled around.
Cranberry brown
butter sauce:
1/3 cup Cranberry juice
1 cup Cranberries fresh or frozen
1 Tbsp Dijon mustard
1 Shallot, sliced
¼ cup Sugar white
4 oz Butter, unsalted
Salt and pepper
1. Add cranberry juice, cranberries,
mustard, shallot, and sugar to a blender and puree until very
smooth.Season with salt and pepper.
In a small sauce pan over low
heat, melt
butter and cook until light brown and sauce has a nutty aroma.
2. With the blender running on medium
speed, slowly add the brown
butter until well incorporated. Serve immediately with risotto.
This
recipe is from the
www.hortns.com
Use Nova Scotia fruit and
vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE