Acorn Squash Risotto

I made an acorn squash risotto recently although personally not my favorite risotto, I have now made a few.

I feel using seasonal squash and pumpkin is fun this time of year. I just adore risotto its a wonderful one pot meal and really a blank canvass to add new ingredients to.

Ingredients:

• one acorn squash
• two cups of vegetable stock
• 4 cloves of garlic chopped
• 1/2 red onion chopped
• 1/4 cup of white wine
• 2 cups of water
• one cup of Arborio Rice
• a little freshly grated parmesan cheese 

Method:

1. cut the acorn squash in half, remove the seeds and bake in a little water at 400 F for 30 minutes until soft, cut into cubes 
2. saute the onion and garlic in olive oil, with a little wine
3. add the acorn squash and stir
4. add rice and stir keep stirring the rice as the water evaporates then add another cup, stir then add the final cup this takes about 30-45 min, add some parmesan never the end and some to garnish 

Hope your week is of to a good start, I live in Winston Salem North Carolina close to the village of Clemmons last night I was googling the history of Clemmons and came to learn that is was founded in the late 1800's by Peter Clemmons who had a stagecoach company.  One of these is housed in the Clemmons village hall. The Hattie Butner purchased in 1872 is a splendid carriage named after his wife it was used to take folks to Asheville. So if your ever in this area, pop into the village hall the staff are more than happy to show you a wonderful piece of local history :-)

What have you discovered recently?

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