Black As Night Risotto With Acorn Squash And Parmesan Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup grated Parmesan

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/2 teaspoon freshly ground black pepper

1 acorn squash (about 2 pounds), halved, seeded, and cut into 1/2-inch dice

1 tablespoon dried thyme

1 cup chopped yellow onions

1 tablespoon cayenne pepper

2 tablespoons canola oil

1 (4-gram) packet squid ink

1 cup arborio rice

1/2 cup dry white wine

3 tablespoons unsalted butter

1/2 teaspoon Emeril's Essence, recipe follows

2 teaspoons minced garlic

4 ounces Parmesan curls

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons chopped fresh chives

1/2 teaspoon salt

3 cups vegetable broth

2 tablespoons salt

1 tablespoon onion powder

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