*I recommend using a flavorful vegetable broth for this (I used Better than Bouillon) rather than cooking stock.
What you'll need
2medium acorn squash
1small onion, diced
1 ½cupssushi rice, uncooked
⅓cupdry white wine
6cupsvegetable broth, warm and divided*
red pepper flakes (optional)
How you'll do it
Preheat oven to 425° and line a baking sheet with parchment. Spray lightly with cooking spray to prevent sticking.
Cut acorn squashes in half. Scoop out seeds and stringy pieces and discard. Place squash halves, cut side down, on baking sheet. Bake for 35 minutes, or until easily pierced with a fork but not mushy. When done, remove from oven and let cool. Once cooled, peel and roughly dice squash. Set aside.
While squash is cooking, sauté onion, garlic, and ginger in a 4-quart saucepan over medium heat with a tablespoon of wine to prevent sticking.
When soft, stir in the rice. This should dry things up. Add the rest of the wine to deglaze, stirring, and then add a cup of the vegetable broth and the salt.
Stir very often until most of the liquid is absorbed.
Continue adding broth, a cup or two at a time, stirring frequently, until only a cup of broth remains. This will take about 35-45 minutes.
Add the squash and cranberries to the pot, as well as the final cup of broth. Stir everything in and continue to cook.
When most of the liquid is absorbed, add the nutmeg, cinnamon, lime juice, maple syrup and coconut milk. Stir well.
Cook for about 5 more minutes, stirring occasionally, until you get the consistency you like. Adjust salt to taste.
Serve with crushed red pepper if desired. Enjoy!
Savory Risotto with Squash and Cranberries - KevCooksPlants.com