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Risotto . . . it’s like comfort food for grow-ups. 

Once upon a time, my cooking repertoire contained a super cheesy- buttery risotto that was adored by all (especially my friend Kim, who I never see anymore, possibly as a result of the fact that I no longer make “the” risotto).  I was so attached to the dairy-laden recipe that, fearing profound disappointment, I avoided attempting a vegan risotto for some time.   Turns out (as it so often does) that my vegan version is far superior — it has more flavor and  is every bit as creamy and satisfying.  The recipe has won the seal of approval from my family and fellow-Hoosier-in-Boston John, who has mastered the art of  ”stirring constantly.”

The acorn squash is a nice addition because it adds another layer of creamy, thick deliciousness (and also a good dose of beta-carotene).  Cooking the squash a little longer will give it a mushier texture and cause it to blend right in with the risotto. Pumpkin, butternut squash, or any other winter squash would work equally well.

Serves 4-6.  

  • 1 acorn squash
  • 1/4 C + 1 T olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, chopped finely
  • 2 T fresh rosemary, chopped finely
  • 1 3/4 cup white wine
  • 1 3/4 cup aborio rice
  • 3 cups vegetable broth
  • 4 oz mushrooms, sliced
  • 3 oz sun-dried tomatoes, chopped (dry, NOT oil packed)
  • 5 oz or so of spinach (can be fresh or frozen)
  • 1/2 cup pine nuts (pignolias), toasted
  • salt and ground pepper to taste

1.  Preheat the oven to 350.  Cut the acorn squash in half and scoop out the seeds.  Fill a baking dish with about 1/2 inch of water and place the squash in the dish, cut side down.  Bake for about 45 minutes, or until squash is tender (insert a fork to determine).  Remove squash from the pan and allow to cool.  Cut squash into bite-sized cubes. 

2.  Bring the vegetable stock to a near boil and cover.  Reduce heat to a low setting so that the broth stays warm.  Meanwhile,  in a separate large stock or soup pot, heat 1 T of the olive oil over medium heat.  Saute the onion and garlic for about ten minutes, stirring often, until the onion begins to caramelize.  

2.  Add the rosemary, salt, and pepper, and saute a minute or two more, still stirring.

3.  Add the aborio rice and stir, for about one minute, until the rice becomes translucent. 

4.  Add the wine and turn the heat up to medium high.  Continue to stir constantly, until the wine is absorbed.  

5.  Begin to stir in the vegetable broth with a ladle, adding about 1/2 cup at a time, stirring constantly until the liquid is absorbed.  About halfway through the broth, begin adding in the sun-dried tomato, mushrooms, and spinach (gradually, continually stirring).

6.  Once all the liquid has been absorbed, turn heat down to the lowest setting and allow to sit for a few minutes.  Then add in the olive oil and butternut squash and stir well.  

8.  Serve hot, with toasted pine nuts.