Seasonal Fare

I haven't blogged any food lately. I've thought about it, but I haven't done it. Actually, that has been the story of my life the last few weeks - thinking but not doing. I'm so frickin tired so much of the time.
Anyhow, last night I got off the dime and made a winter squash risotto. I adapted a recipe I found in the Boston Globe Magazine.

2 shallots, chopped fine
2 tablespoons butter
2 cups pureed roasted squash (I used pumpkin that I had frozen previously, thawed) (You can also use canned in a hurry)
1 Tbsp finely chopped fresh sage (or 1 tsp dried)
1/2 cup white wine or dry vermouth
4 cups vegetable broth ( I use a boxed roasted vege stock)
Bring the broth to a boil and keep simmering on the stove next to where you are making the risotto. Keep a ladle handy.
1 1/2 cups arborio rice
1/2 cup fresh grated parmesano (may also use asiago, romano, or similar)
fresh parsley or sage for garnish

In a large, non-stick pot, saute shallot in butter until translucent. Add arborio rice, stir for 1 to 2 minutes. Stir in 1/2 cup wine and bring risotto to a boil. Once liquid is absorbed, reduce heat to medium. Stir in the pureed squash with 1/2 cup of the broth, simmer until mostly absorbed. Gradually stir in hot broth 1/2 cup (one ladle full) at a time (make sure to allow liquid to be absorbed between each 1/2 cup). Taste the risotto for consistency (after all the liquid is absorbed, the risotto should be tender but not soft, moist but not runny). Remove from flame. Stir in cheese and chopped sage.

Spoon the risotto into bowls, top with herbs.

For Vegans (or dairy free fast days) omit the cheese and add in a little salt.

I also like to spice it up with a little tabasco sauce.