Roasted Acorn Squash Filled with Basil and Goat Cheese Risotto

I went on a little cooking bender a few weekends ago, mostly as a way to procrastinate on the studying.  I came up with a few recipes that I'll be posting, the first of which is this risotto filled acorn squash.  JK and I had plans to do dinner and go shopping after, so I made this dish for her one night.  She gave it two thumbs up, and I enjoyed it as well.

Roasted Acorn Squash filled with Basil and Goat Cheese Risotto Recipe

Ingredients:

1 small acorn squash

2/3 cup arborio rice

1 cup white wine

2 cups vegetable broth

1/2 white onion
2 ounces goat cheese

handful shredded pecorino or parmesan cheese

a couple of basil leaves, chopped

olive oil

butter/margarine

Directions:

1. Preheat oven to 350°.

2. Hack the squash in half.

3. Scoop out and discard the seeds. 

4.  Place face down on an oiled baking sheet and place in the oven.  

5.  While the squash is cooking, chop up half an onion.  

6.  Melt tablespoon butter/margarine in a large pan and add about 2 tablespoons olive oil.  Sauté the onion for about 5 minutes.  

7.  While the onion is sautéing, in a separate pot, bring the vegetable broth to a slow boil. 

8.  Add in the arborio rice to the onion mixture.

9.  Toast the rice for a few minutes, stirring occasionally.

10.  Pour in the white wine and cook until the liquid is absorbed.  Then ladle in the vegetable broth about half a cup at time, letting the liquid absorb before adding more broth.

11.  After 30 minutes, take the squash out of the oven and flip them over, so the insides are facing up.

12. Add a tablespoon of margarine/butter to the inside of the squash and place back in the oven.  

13.  Once you have used up all of the vegetable broth, the risotto should begin to look a little creamy.  Taste a piece to make sure the rice is cooked through.  If it isn't continue cooking with additional broth or water.

14.  When the risotto is cooked, add in the pecorino/parmesan cheese.

15.  Then add in the goat cheese.

16.  Stir the mixture until the cheeses are completely melted and it looks creamy.

17.  Add in some chopped basil (reserve some as a garnish to sprinkle on top).

18.  Remove the squash from the oven after it has been in there for an hour total.  To plate, place the squash halves in bowls or plates, spoon the risotto into the center, and sprinkle with the reserved basil.