| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Recipe By :ESSENCE OF EMERIL SHOW #EE2211
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 07:35:47 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”