We got leeks and an acorn squash in the farm share this week and the next day I saw a leeks post at the Kitchn that mentioned a butternut squash and leek risotto. It sounded like a great idea.

I don't want to make real risotto... with all the stirring and standing and stirring, etc. Plus we had small group last night and I was making an apple pie as well. So I wanted a hands-off risotto and I wanted it to include leeks and acorn squash.


Squash & Leek Risotto in the Zojirushi [the best rice cooker of all time. Yay wedding gifts!]
1 T. olive oil
1 small acorn squash
2 small-ish leeks
1 heaping cup of Arborio rice
1/4 cup cooking white wine
2 cups chicken stock
3 sage leaves
1/4 cup grated Parmesan

Slice the acorn squash in half, scoop out the seeds, and score the flesh similar to how you'd score a mango. Put both halves in a 400 degree oven (preheated for the apple pie) and let them soften for about 20 minutes.

Slice the white and light green parts of the leeks and let them soak to rinse out any grit.

Start the rice cooker on "Quick Cook" and let it heat up.

When the squash has softened a bit, scrape out all that you can with a spoon. Add the olive oil, squash and leeks to the warm rice cooker and let them cook for 5-10 minutes to soften, stirring occasionally.

Add the rice and the wine (I would normally use sake or real wine, but last night we were out of both, so I found some cooking wine in the back of the cabinet.) Stir to coat and let cook a few minutes longer.

Stop the rice cooker and add the stock. Restart on the "Porridge" cycle and let run until complete (or cook for 20 minutes or so if you don't have a Porridge cycle).

When it's done, add salt and pepper to taste, diced sage leaves, and the Parmesan.