Title: Acorn Squash Risotto with Duck and Sage
Categories: New, Text, Import
Yield: 1 Servings

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
Recipe By :ESSENCE OF EMERIL SHOW #EE2211

Posted to MC-Recipe Digest V1 #300

Date: Wed, 13 Nov 1996 07:35:47 -0500

From: Meg Antczak