6 c. veggie or chicken stock
1.5 c. Arborio rice
1 c. cooked winter squash
1 c. freshly grated Parmigiano-Reggiano, optional
3 Tbsp. unsalted butter
One yellow onion, finely diced
2 tsp. pumpkin seed oil, if available
If you’re making a veggie stock (see opposite page), begin it first. Be sure to use any seeds from the winter squash! Mash the cooked squash with a fork to smooth the flesh. When you’re ready to begin cooking the risotto, have the stock simmering on a burner. Melt the butter in a wide soup pot. Add the onion and cook over medium heat until wilted and lightly colored but not browned, about 5 minutes. Add the rice, stir to coat, and cook for one minute. Turn heat to high, add 2 c. of the simmering stock, and cook at a lively boil, stirring just a few times. When first batch is fully absorbed, begin adding stock 1/2 c. at a time, stirring constantly. Once you’ve used 4 c. in all, stir the squash into the rice. Continue cooking, stirring, and adding liquid until rice is tender but still a little resilient, and sauce is creamy. Stir in cheese, if desired. Taste for salt, season with pepper, and serve. Drizzle a little of the dark-green pumpkin oil into each dish.
Adapted from Local Flavors by Deborah Madison