Roasted Acorn Squash Risotto

[annette]

This tasted good, and was very rich.  I didn't have sausage and instead used a package of vegan chicken strips, fried up and chopped into bits.

With risotto, how do you keep it creamy and not have it turn into a giant clump in the end?  The final result was rather clumpy -- but tasty!

[propinecone]

I didnt add the sausages but this was delicious!  we had no problem with it getting lumpy - just had to stir it constantly.. it helps if you have someone to pass the stir duties off to.  also, i put some plastic wrap over the halved and seeded squash and just microwaved it.. it took about 15 minutes to get them perfectly soft.  The only thing this recipe is in need of is some salt, so don't forget to add some.  i'd definitely make this again, it'd be perfect for thanksgiving!

[keda]

very decent.

i changed some ingredients a bit:
* used summer squash insted of acorn - all i had
* mushroom broth
* walnuts instead of pecans

i think this needs more salt, like teaspoon. or maybe it's just my broth.

[veggie_girl77]

I also made this without the sausage.  I thought it was kind of bland, like it was missing something (the sausage).  I bet the faux sausage would have made it much better.  I might try this again.

[tiffstain]

i really did not enjoy this. i had to add a lot of salt and found tarragon was a nice addition. the squash made it just too dry for my taste.

[jcookie26]

this was deelishh and i used only one tofurkey dog. i also used half carrot-ginger soup instead of sherry along with 2 cups of broth. and i added cinnamon instead of nutmeg.

AND i added some vegan parmesan topping. YUMZIEZ

[caroleena2]

This was so ridiculously delicious. Here's what I did:

1. I had a small butternut squash instead of acorn, so I roasted that instead. It got REALLY soft, so instead of chunks, I ended up with almost a butternut squash "puree" to mix in with the risotto at the end. It was delicious and just a little sweet.

2. I used a package of gimmelean sausage. It was great with it.

3. I was out of garlic so I used powder, and that was fine. I was out of olive oil so I used some margarine

4. I didn't have sherry, so I subbed 1/4 cup OJ and 1/4 cup white wine vinegar. (The vinegar was a mistake, as I think it kept the rice from getting nice and done. I think OJ and white wine would have been excellent.

5. This is a big thing: I don' t think that 3 cups of broth is enough. According to my jar of arborio rice, their recipe uses a liquid-to-rice ratio of 3:1 in its recipe. I used 4 cups (which is the size of a box of stock) along with the .5 cup of water which keeps the 3:1 ratio.


Two MUSTS when making risotto: First (as others said)--stir, stir, stir. Second--I learned in Italian cookbooks that the broth really does need to be the same temperature as the cooking risotto for the best results. I keep it in a saucepan, bring it to a boil, and then keep it on medium-low while stirring it into the risotto.

[Melissa2525]

Wow! This turned out fantastic. The flavors and textures were great. I made a few adjustments by adding red pepper, baby eggplant, seasoned tempeh instead of sausage, cilantro instead of parsley, and orzo instead of the risotto (although next time I will try risotto). I only needed 2 cups of veg stock to cook it all the way through. This is definitely worth trying, I was so pleased with the outcome. Thanks

[snifferooski]

pretty tasty! we used regular rice so it took a little more liquid. we also added thyme, basil, and some lemon juice to zest it up a bit! still feels like it's missing just a little something, probably the wine (we didn't have any) all in all a keeper!