Red Kuri Squash Risotto

Whenever Autumn arrives I feel a wave of sentimentality envelope me. My life in Italy so many years ago pulls at my heart strings. One of the first dishes my then, Fidanzato (boyfriend) taught me to make was his superb Risotto. We would make Risotto con Funghi (mushroom), Risotto con Bietole (swiss chard) and Risotto con Zucca (pumpkin). He would go through the steps with the same care he gave to his Son and all that he loved, so precious in his attentiveness. I dedicate this recipe to you Tino and to all you taught me!         

I have an abundance of Red Kuri Squash in my Garden. So this week I have decided to conjure up a Risotto using my Squash and fresh Sage from the Garden! I have made some adjustments omitting the Dairy and using South River Chickpea Miso for a golden cheesy flavor. I hope you enjoy this recipe, it comes from my Heart!

  

Ingredients:

2 Cups of Carnaroli, Arborio or Short Grain Brown Rice

1 Large Yellow Onion small dice 

2 Garlic Cloves crushed and minced

3 Cups of  Red Kuri Squash cut in ½ inch cubes

1 Cup White Wine, choose a Wine you would serve with the meal

4 Cups of Homemade Vegetable Stock

3 Tbl Organic First Cold Pressed Extra Virgin Olive Oil 

8 Fresh Sage Leaves finely minced

¼ tsp Red Chili Pepper Flakes

¼ tsp Fresh Grated Nutmeg

2 Tbl of South River Chickpea Miso

Instructions for Vegetable Stock:

To make the stock add 5 Cups Spring Water into a stock pot with 1 inch of Kombu Sea Vegetable and 1 Bay Leaf

Add diced Sweet Vegetables like Cabbage, Carrots, Onions, Squash and 2 stalks of Celery

Bring to a boil and simmer covered for 15 minutes

Remove from heat and strain

Place back in a pot and keep on a low simmer

Preparation:

Saute Onion and Garlic in a Large Skillet with 2 Tbl of Olive Oil until the Onion is translucent

Now add the Rice and saute for a few minutes with the Onion so the rice is coated in Oil

Now add the White Wine and gently stir till the Wine is absorbed

Next using a Ladle add 2 Ladles of Vegetable Stock to pan and stir

As Broth is absorbed add a Ladle at a time and continue 

When only ¼  of the stock is remaining add the cubed Squash, Chili Flakes and ½ of the minced Sage

Taste the Rice as it is cooking it should be rice is firm not crunchy

If you need to add more Vegetable Stock or Hot Water

Reduce heat to low and add the last Tbl of Olive Oil and Miso

Remove from heat, the Risotto should be Rich, Creamy and Fragrant

Serve immediately with a sprinkle of the remaining minced Sage 

So in Italy we would serve this with a great bottle of Barbera direct from the local Farmer and finish with a Salad of Wild Greens usually collected by a family member, dressed with Olive oil and Lemon and Crusty Bread from the local Panificio! Mi manca l'Italia e la mia dolce vita lì! (I miss Italy and my sweet life there!)