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Acorn Squash Risotto with Duck and Sage

1 lg Acorn squash,; about 1 pound
2 tb Olive oil
2 tb Chopped shallots
2 c Arborio rice
3 c Duck stock or you can substitute chicken stock
1 c Cooked duck meat,; cut into 1-inch pieces
1 tb Chopped fresh sage
1 tb Butter
2 tb Heavy cream
1/4 c Grated fresh Parmesan cheese
Salt and pepper


Preheat oven to 400 degrees. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and~ place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1 - inch cubes. In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 - 3 minutes.


Yield: 4 servings


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