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Acorn Squash Risotto with Duck and Sage

Ingredients: 1 large 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 1 Cup(s) Cooked duck meat 1 Tablespoon(s) Chopped fresh sage 1 Tablespoon(s) Butter 2 Tablespoon(s) Heavy cream 1/4 Cup(s) Grated fresh Parmesan cheese Directions: 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
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