Black as Night Risotto with Acorn Squash and Parmesan

Total Time:
1 hr 5 min
20 min
45 min

4 servings

  • 1 acorn squash (about 2 pounds), halved, seeded, and cut into 1/2-inch dice
  • 2 tablespoons canola oil
  • 1/2 teaspoon Emeril's Essence, recipe follows
  • 3 cups vegetable broth
  • 3 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1 (4-gram) packet squid ink
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan
  • 4 ounces Parmesan curls
  • 2 tablespoons chopped fresh chives
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 375 degrees F.

  • Toss the squash with the oil and Essence, and spread in 1 layer on a baking sheet. Roast, stirring occasionally, until just tender, about 45 minutes. Remove from the oven and set aside.

  • In a medium pot, bring the broth to a simmer and keep at a bare simmer.

  • In a large pot, melt the butter. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Add the wine and cook, stirring, until it evaporates. Add 1/2 cup of the stock, the squid ink, the salt, and pepper. Continue to cook and stir, adding 1/2 cup of the stock at a time as the rice absorbs the liquid. Cook until all the liquid has been absorbed and the rice is tender, about 20 minutes.

  • Remove from the heat and let stand for 5 minutes. Stir in the grated cheese, and mix well. Fold in the baked squash. Serve immediately, topping each portion with the Parmesan cheese curls and chives.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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