Instructions: 1. PREPARATIONS: Cut the pumpkin squash in half and scoop out the seeds. Remove the peel. Slice the halves into 1/2-inch wide wedges. Set aside one wedge for the squash crisps. Dice the remainder into 1/2-inch cubes. Set aside. Chop and measure the onions, garlic and rice. Heat all the broth and keep warm (simmering). Extra broth may be needed if the air is dry (as in winter). Also prepare and set aside the lemon juice and zest; grate the cheese.

2. GARNISH: Using a swivel vegetable peeler, pare long thin strips off the reserved wedge of squash. Heat the oil in a small saucepan, and deep fry 4 or 5 strips of squash at a time for 1 to 2 minutes until golden and crisp. Drain on paper towels. Fry the sage leaves in the oil for 1 to 2 minutes until crisp. Drain on paper towels. Set aside.

3. SOFFRITTO: Use medium heat setting. Heat a large saucepan or deep frying pan. Add half the olive oil; swirl pan to coat bottom. Add the onion and garlic and cook for 2 to 3 minutes until soft but not browned. Stir in the diced squash and cook for 3 minutes (adjust time if cubes are smaller or larger than half-inch). Push these items to one side of the pan. Tip the pan and add the remaining olive oil on the freed side of the pan. When warmed, add the raw rice (unwashed) and cook, stirring continuously for 1 to 2 minutes until the rice is well coated in the oil and almost translucent. Do not brown the rice.

4. RISOTTO: Use a medium-low heat setting to maintain a low even boil throughout. Pour in a 1/2-cup ladleful of the hot broth and continue stirring - gently, to avoid mashing the squash. Cook until the broth is almost completely absorbed by the rice. Repeat with another ladleful of broth and continue stirring and cooking until the broth is absorbed. Continue in this way until the risotto is cooked: tender but firm (al dente) with a velvety sauce. Reserve at least 1/4 cup broth to be added at the end.

6. FINISH THE DISH: Stir in the lemon juice, zest and butter (if using) into the risotto. Add broth to thin the sauce. Add the herbs and season with salt and a little freshly ground black pepper. Remove from the heat. Stir in your choice of cheese and just as the cheese begins to melt through the risotto, spoon the risotto into dishes and GARNISH with another dusting of freshly ground black pepper, the squash crisps and fried sage leaves.

Serves 2 to 4 Main or Side dish portions.

VARIATIONS:
* Shape the wedge of raw squash into a cylinder; finely slice rounds or chips.

* Replace lemon with orange.

* Serve in dark bowls for high drama.

* Vary the cheese: Romano, parmesan; or soft cheese such as chevre, bleu or mascarpone.

* RISOTTO rice varieties include Arborio, Carnaroli, Roma, Baldo, Padano, and vialone nano. Substitutes: Granza rice (shorter grain, works fine in risottos or paellas) OR short-grain white rice OR pearl barley (works well for risotto, but gives it a chewier texture) OR medium-grain white rice (may make risotto mushy)

MODIFICATION TIPs: I used "Pale Vegetable Stock." Most USA commercially prepared vegetable stocks are intentionally dark. They will stain the rice. I too cooked the squash in the soffritto and with the rice. Our risotto was stained a warm caramel color. If you want more contrast, cook the squash separately and add it before serving.

Description: "Golden pumpkin and creamy risotto with sage leaf garnish"

Cuisine: "Vegetarian"

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