Ingredients
- 1 large acorn squash, about 1 pound
- 2 tablespoons olive oil
- 2 tablespoons chopped shallots
- 2 cups Arborio rice
- 3 cups duck stock or you can substitute chicken stock
- 1 cup cooked duck meat, cut into 1-inch pieces
- 1 tablespoon chopped fresh sage
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 1/4 cup grated fresh Parmesan
- Salt and pepper
Directions
Preheat oven to 400 degrees F.
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 saucepan 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 to 3 minutes.
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By jodie.daugherty...
Indianapolis, IN
on November 30, 2010
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I used rotissiere chicken and chicken broth instead of the duck, and substituted marjoram for the sage. It was easy to prepare and tasted wonderful. Even my 4-year-old liked it.
By racheletto_11111097
Denver, CO
on October 04, 2008
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I used chicken instead of duck...
I had to add twice the amount broth to fully cook the Arborio, which also means that the recipe took twice the time to fully finish. Also, there needs to be more seasoning than just s/p and sage. I was generally bored with the finished product.
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