Anticiplate

Oh! Fall in Seattle. It has been such a beautiful one so far. Much like my familiar home state of Virginia where fall means the leaves change and crunch underneath your feet, and the weather is crispy and you can get by with just wearing a light coat or sweater. 

This recipe was inspired by my laziness and lack of grocery shopping last night. I just decided to use up whatever I had in the refrigerator and cupboard. Wow! Did it turn out well. I had been planning it at work all day, cataloging what I had in my stash to cook and create. 

I know I say this over and over, but cooking relaxes me from a long day in the ballet studio where frustration and negativity seems to be the ingredients of getting through the day. Somehow, chopping squash and onions just releases all of that tension and helps me to calm down and unwind. 

After my dinner, I felt relieved and snuggled in my bed at 9 p.m. with “Animal, Vegetable, Miracle” by Barbara Kingsolver. Sounds like a perfect end to the evening! Has anyone else read that? How do you unwind at the end of the day? 

Prep time: 15 minutes

Cook time: 40 minutes

Serves 6

4 c. butternut squash, cut into 1-inch pieces

2 tbsp. brown sugar

2 tbsp. salted butter

4 links chicken sausage or chorizo, chopped

1 onion, chopped

2 cloves of garlic, minced

1/2 tsp. sage, chopped

1/2 tsp. rosemary, chopped

2 c. arborio rice

4-6 c. chicken stock, depending on how you like your risotto cooked 

1 c. grated Parmigiano Reggiano

1/2 c. pepitas (pumpkin seeds) for garnish

In a skillet, heat the butter over medium heat.  Add in squash and brown sugar and cook for 5 minutes or until beginning to soften. Cover with a lid and cook 6 minutes more. Remove cover and add a pinch of salt. Cook until squash is tender. Remove from heat and set aside. 

In a medium sauce pan, heat olive oil over medium heat. Add in the sausage and cook for 2 minutes. Then add in onion and garlic and cook until onion is softened, about 3 minutes. Stir in the herbs and let cook for 1 more minute. 

Add in rice and stir to coat for about 1 minute. Then add in 1 c. of chicken stock and cook until absorbed, about 1 minute. Add in the chicken stock, 1 cup at a time, until risotto absorbs the liquid. Repeating until the stock is gone, and the risotto is creamy and just cooked through. About 25 minutes. 

Remove pan from heat, stir in squash mixture, parmigiano, and season with salt and pepper. Adjust seasonings if necessary. Let risotto cool for about 5 minutes, until thickened. 

Serve immediately and sprinkle with additional parmigiano cheese and pumpkin seeds.