Acorn Squash Risotto with Maple Glazed Mushrooms
Incorporating fall squash in meals is a must this time of year. Rather than a simple mushroom risotto I decided to be playful with a sweet and savory mushroom topping!
Jeff Mertz
11/15/20242 min read
Ingredients:
1-1/2 Cups Arborio Rice
2 Acorn Squash
1 Medium White or Yellow Onion
5 Cloves Garlic
1 Cup Dry White Wine
4 Cups Broth of Choice
1/2 Cup Pecorino Romano
2 Tbsp Butter
2 Tbsp Olive Oil
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/2 lbs Mixed Mushrooms (I used Shiitake and King Oysters)
3 Tbsp Maple Syrup
1 Tbsp Apple Cider Vinegar
Dill to taste
Salt to taste
Directions:
Preheat oven to 400F. Cut off the tops and bottoms of the squash and de-seed them. Chop into roughly 2x2" pieces. Line a baking sheet with parchment paper and places squash on the sheet. Add salt and pepper then bake for 25-30 min.
Meanwhile, put broth in a small sauce pot and warm it on a back burner. Add butter and olive oil to a large cast iron skillet. Heat on med-low.
Dice up the onions and garlic. Add onions to the skillet and sauté til translucent. Add the garlic, and stir for 30 seconds until you pour in the 1-1/2 cups of rice. Toast the rice for 2 minutes then deglaze the pan with your white wine. Be sure to scrap up all the little brown bits at tis point.
Slowly start incorporating your broth to the risotto at about a cup at a time. Stir continuously as the rice absorbs the broth.
Remove the squash from the oven and peel off the skin. After you add the third cup of broth the risotto you can start introducing the squash into the dish. Smash up the big chunks up as you stir.
Add your last cup of broth, nutmeg, cinnamon, and salt to taste. When the risotto is well mixed and the water mostly absorbed you can add the pecorino to the mix. Reduce to low heat while you cook the mushrooms. Salt to taste.
Lightly oil a medium cast iron skillet and sauté your diced mushroom medley. Add salt to encourage the water out of the mushrooms. When they are a golden brown (but not dry) add the apple cider vinegar and stir quickly, once evaporated add the maple syrup, again stirring quickly.
Plate the risotto. Chop some fresh dill for brightness and top with you maple glazed mushrooms. Bon Apetit!
Cook Time 1hr 10min - Serves 4-6