By Anna McCoy On Sunday, December 25 th, 2011 · no Comments · In Chef's Expressions News ,Recipes

A Holiday Recipe

Acorn Squash Risotto with Farmer’s Cheese

Serves 8

1 large Acorn Squash, about 1 pound
2 tablespoons Butter
2 tablespoons chopped Shallots
2 cups Arborio Rice

½ cup dry White Wine
3 cups Duck Stock or you can substitute Chicken Stock
1 tablespoon chopped fresh Sage
3 tablespoon Butter
2 tablespoons Heavy Cream
1/4 cup Sheep Farmers Cheese
Salt and Pepper

 Heat duck stock to a simmer. Skin and seed Acorn squash and finely dice; heat sauce pan and add 2 tablespoons of butter. Once butter begins to bubbles add shallots risotto and butternut squash, sauté for a few minutes and deglaze with white wine. Add stock one cup at a time cooking each cup until almost completely absorbed. Add remaining ingredients; sage, butter, Farmers sheep milk cheese, heavy cream and season with salt and pepper. Let it rest for a few minutes before serving.                                                                                

Happy Holidays! 

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