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Recipe Name: Acorn Squash Risotto With Duck And Sage Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Acorn squash, about 1 pound
2 Tablespoon(s) Olive oil
2 Tablespoon(s) Chopped shallots
2 Cup(s) Arborio rice
3 Cup(s) Duck stock or you can
substitute chicken stock
1 Cup(s) Cooked duck meat, cut into
1-inch pieces
1 Tablespoon(s) Chopped fresh sage
1 Tablespoon(s) Butter
2 Tablespoon(s) Heavy cream
1/4 Cup(s) Grated fresh Parmesan cheese
Salt and pepper
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 <>

Nutrition (calculated from recipe ingredients)
Calories: 1914
Calories From Fat: 501
Total Fat: 56.8g
Cholesterol: 93.6mg
Sodium: 465.5mg
Potassium: 124.2mg
Carbohydrates: 301.5g
Fiber: <1g
Sugar: 1.8g
Protein: 37.8g

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