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Winter Squash Risotto

Winter Squash Rissotto

1 1/2 LB winter squash, or pumpkin
1 onion, chopped
2 PT vegetable stock
4 fresh sage leaves, torn up
12 OZ arborio rice
2 medium-sized tomatoes, skinned, de-seeded and chopped
1 large glass dry white wine
freshly ground black pepper
2 TBSP fresh parsley, chopped

  Cut the squash into 1 cm cubes, discarding skin and seeds.  In a
heavy-bottomed frying-pan, large enough to take all the ingredients with
room to spare, fry the onions in a little of the stock, until tender,
without browning.  Bring the rest of the stock to a boil, in a setarate
pan.  Turn the heat down as much as possible to keep warm, without actually
boiling constantly.  
  Add the sage and pumpkin to the onions and stir for about a minute,
before adding the rice.  continue stirring for another minute.  Add the
tomatoes, wine, salt and pepper, and simmer, stirring until the wine has
evaporated.  Add a couple of ladles of the hot stock.  Simmer, again
stirring until the liquid has evaporated.  Repeat until the rice is tender,
but still Al Dente.  Stir in the parsley, check the seasoning and serve.
Adapted from "Eat your greens" by Sophie Gregson.

Love Shell.