Request Time

My husband normally brings leftovers for lunch everyday.  His co-workers often ask for recipes after seeing (or smelling) his lunch.  This one was requested by the lovely Michelle.  She remembered some Acorn Squash Risotto I made a few months ago.  It's an awesome side dish and one of my husband's favorites.  I roast the squash in advance and then add it in with the risotto after the step where you toast the arborio rice.  Use the risotto recipe in the post below this and just omit the sundried tomatoes and spinach.  Enjoy!

Roasted Acorn Squash

1 acorn squash, sliced in half with the seeds scooped out

1 Tbl butter, melted

1/2 cup orange juice

1 Tbl brown sugar

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1/8 tsp pepper

Preheat oven to 400.  Place the two halves of acorn squash on a baking sheet, cut side up.  You can cut the bottoms of the squash halves to sturdy them if they are really wobbly.  Combine the orange juice, melted butter, and brown sugar.  Spoon the orange juice mixture on top of each piece of squash.  Most of the mixture will collect in the center of each piece.  Sprinkle the squash with the cinnamon, nutmeg, salt, and pepper.  Roast at 400 until the squash is very tender (approximately 40 minutes).  When the squash is cool enough to handle, scoop out the flesh and use right away for the risotto or refrigerate for later use.

Sundried Tomato and Spinach Risotto

I love making risotto!  A lot of people think it's a very difficult dish to make, so the only time they have it is if they're at a restaurant.  I like to think that over the years I've "perfected" my risotto and now I make it fairly often.  Hopefully I've been able to explain it so you too can make it at home without being intimidated.  You can surprise your spouse and/or dinner guests with a restaurant quality dish without spending $15 a plate!  In this recipe I used spinach and sundried tomato since I had them both on hand, but feel free to substitute other ingredients.  Enjoy!

Sundried Tomato and Spinach Risotto
(4 main course servings or 8 side-dish servings)

1 medium yellow onion, cut in a small dice
3 garlic cloves, minced
3/4 cup chopped sundried tomatoes
1/2 bag of pre-washed baby spinach leaves
1 1/2 cups arborio rice
1 cup white wine (I usually use pinot grigio or sauvignon blanc)
48 oz. low-sodium chicken broth
extra-virgin olive oil
3 Tbl unsalted butter
2/3 cup grated parmesan cheese



In a saucepan, heat the chicken broth on medium heat.  Place a large non-stick skillet over medium-high heat and lightly cover the bottom of the pan with extra-virgin olive oil.  Saute the onion until it is translucent.  Add the sundried tomatoes and garlic and saute for 2 more minutes.  Make sure the garlic doesn't burn.  If the pan looks dry, add a little more olive oil.  Add the rice to the pan and saute for approximately 3 minutes or until it starts to turn golden in color.  Next add the wine and stir.  When the wine has all evaporated, add in 1 cup of chicken broth and stir.  Let the broth fully absorb into the rice before adding more.  Keep adding the chicken broth 1 cup at a time until the rice is al dente - tender but not mushy (you have to taste the rice as you go along).  When the rice is al dente, add another 1/2 cup of chicken broth and stir in the spinach leaves.  Next, stir in the butter.  Remove the risotto from the heat and stir in the parmesan.  Enjoy!