Recipe - Acorn Squash Risotto With Duck And Sage

1 lg Acorn squash,; about 1 pound
2 tablespoon Olive oil
2 tablespoon Chopped shallots
2 cup Arborio rice
3 cup Duck stock or you can
substitute chicken stock
1 cup Cooked duck meat,; cut into
1inch pieces
1 tablespoon Chopped fresh sage
1 tablespoon Butter
2 tablespoon Heavy cream
One fourth cup 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 MCRecipe Digest V1 #300

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

From: Meg Antczak meginny@frontiernet.net