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Recipe submitted by Recipes from a Vegetarian Goddess by Karri Allrich karriannallrich@hotmail.com

Roasted Acorn Squash Risotto

Ingredients (use vegan versions):

    1 acorn squash, halved, seeded
    8 vegetarian sausage links
    2 tablespoon extra virgin olive oil
    1/2 sweet onion, diced
    3 garlic cloves, minced
    1/2 teaspoon good curry powder, to taste
    freshly grated nutmeg, to taste
    1 1/2 cups Italian Arborio rice, uncooked
    1/2 cup dry sherry (optional)
    3 cups organic vegetable broth plus 1/2 cup water, heated
    chopped pecans for garnish
    chopped fresh parsley for garnish

Directions:

Preheat your oven to 400 degrees.

Roast the acorn squash by placing the two halves cut side down on a well oiled baking sheet. Bake for about 30 minutes, or until fork tender. Remove from the oven, and let cool for a few minutes. Scoop out the roasted squash from the skins and set aside. Spray a non-stick skillet with olive oil and heat over medium heat. Gently fry the vegetarian sausages until they are golden brown. Remove from heat and set aside.

In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 5 minutes. Add the sherry, and 1 cup of the broth, and bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes. When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.) When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well. Break up the sausages into bite-size pieces, and add them in.  Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite. Add freshly ground pepper, cover and set aside for a few moments before serving. Risotto likes to rest a bit before you indulge!

Warm up four serving bowls. Spoon this delicious risotto into the bowls, and garnish with some chopped pecans and fresh parsley.

©2000-2001 Karri Allrich: Recipes from a Vegetarian Goddess

Serves: 4

Preparation time: 45 minutes

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