A delightful dish inspired by the perfect blend of risotto and soup, combining wild and brown rice with roasted acorn squash and fresh herbs, seasoned to perfection.
1: Preheat oven to 400°F.
2: Drizzle the onion and garlic with olive oil and wrap in foil.
3: Cut the acorn squash in half, take the seeds out, and lay cut side down on a baking sheet lined with parchment.
4: Add the onion and garlic foil packets and roast for 30 minutes or until the squash is fork tender.
5: In a skillet, add a tablespoon of olive oil and toast the herbs until they are bright green and fragrant; set aside some sage leaves for garnish.
6: Rinse the wild rice and brown rice and add to a dutch oven, covering with 2 & 1/2 cups of water; bring to a boil.
7: Reduce heat to a simmer and let cook for 20-30 minutes or until almost all water has evaporated.
8: Scoop out the squash and add to a blender with the onion, garlic, toasted herbs, paprika, nutmeg, cayenne, sun-dried tomatoes, and stock; blend until smooth.
9: Season with salt to your taste.
10: Add the rice to the soup pot and heat gently over low heat; add broth to thin if desired.
11: Simmer for 5 minutes to let flavors marry.
12: Ladle into bowls, top with parmesan, and add sautéed sage leaves for garnish.
