Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 gross | Acorn squash, ; about 1 pound |
2 Esslöffel | olive oil |
2 Esslöffel | shallots chopped |
2 Tasse | Arborio rice |
3 Tasse | Duck stock or you can substitute chicken stock |
1 Tasse | Cooked duck meat, ; cut into 1-inch pieces |
1 Esslöffel | sage fresh, chopped |
1 Esslöffel | butter |
2 Esslöffel | heavy cream |
1/4 Tasse | Grated fresh Parmesan cheese |
| salt |
| 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.
|
|
Anmerkungen zum Rezept:
keine |