Yesterday I was in the mood for some squash and my husband wanted rice so to make 2 in 1 meal I decided to go with pumpkin risotto. By the time I had my acorn squash peeled and seeded i changed my mind about the traditional risotto and give it a Asian touch and this is how this creamy risotto was born without the help of cream or cheese
1 acorn squash (mine had about 1 pound after cleaning)
10 oz arborio rice
2 14 oz cans coconut milk
3-4 cups vegetable stock
1/2 tbsp nutmeg
Heat the oil in a heavy based pan. Add the squash and onion, stir well and cook for about 3-7 minutes until they start to soften. I prefer the acorn to melt till the risotto is done so I cut it in tiny chunks, but it can be cut in bigger ones. Near mix the coconut milk with 3 cups stock and pun it over low heat just to have it warm when it has to be added to the pan.
When the onion and squash start to soften add the arborio rice and stir to fry it for 1 minute.
Start adding coconut-stock mixture, one ladle at a time.
If the rice is not done and the coconut stock is out, add more vegetable stock. At the end add the nutmeg and stir well.
Serve as a side or main dish.