Vegan from The New Vegetarian Epicure, Anna Thomas
serves 6
2-3 medium sized yellow onions 1 medium-sized squash (Kabocha, buttercup, Hubbard, or acorn) - 3-4 cups cubed 1-1/2 Tbs. olive oil 1 Tbs. butter or soy margarine 1 clove garlic, chopped 1 tsp. salt 1 tsp. crumbled dried sage leaves about 5 cups vegetable or chicken broth 1-1/2 cups Arborio rice 1/4 cup Marsala 3/4 cup white wine 1 Tbs. balsamic vinegar freshly ground black pepper garnishes: freshly grated Parmesan cheese and/or basil leaves, cut in thin slivers
Peel the onions and cut them in quarters, then slice them crosswise. Peel the squash, cutting away and dark-green parts, seed it, and cut the flesh into 1/2 inch cubes. Heat the oil and butter in a large, preferably nonstick sauté pan. Add the onions and chopped garlic and stir over high heat for 3-4 minutes, then add the cubed squash, salt, and crumbled sage. Continue cooking on medium-high heat, stirring often, until the vegetables are spotted with golden brown and the squash is becoming tender. Add the rice to the squash mixture and stir constantly for 2 minutes. Add the Marsala, stir quickly as it cooks away, then add the white wine. When the wine has all been absorbed, add about a cup of the hot broth, along with the balsamic vinegar. Lower the heat to a simmer and stir the risotto gently with a wooden spoon. As the broth is absorbed, add another ladle, and then another, always keeping the rice moist, and stirring often. Some of the squash will fall apart into a puree. Use as much broth as you need to achieve rice that is al dente, tender but firm, with a creamy sauce around it. It will take about 30 minutes, but start tasting after 20 minutes. At that point, correct the seasoning with a touch more salt and some pepper if needed, and stir in about 1/4 cup of grated Parmesan cheese. Add another 1/2 ladle of broth, stir well, and serve at once in warmed, shallow bowls. Garnish each serving with slivers of fresh basil, and pass more Parmesan cheese separately. - Updated: January 16, 2007
