Acorn Squash Risotto With Duck And Sage
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Acorn Squash Risotto With Duck And Sage
  Squash    Risotto    Duck  
Last updated 6/12/2012 1:03:23 AM. Recipe ID 27288. Report a problem with this recipe.
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      Title: Acorn squash risotto with duck and sage
      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 




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Recipe ID 27288 (Apr 03, 2005)

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