Instructions: Cut squash in half lengthwise, then scoop out and discard seeds. Peel and cut into 1/2- inch chunks.

In a medium-size saucepan over high heat, bring broth and 3 cups water to a simmer. Add squash and simmer until almost tender, 2 to 3 minutes.

Remove squash and season with salt and pepper, and set aside. Reserve broth separately.

Place leeks and tips cup water in a large frying pan. Cover and simmer until leeks are soft, about 12 minutes, adding more water if it evaporates. Reserve leeks, and add cooking liquid to reserved broth.

Warm broth over low heat on a back burner. Warm olive oil in a large skillet over medium heat. Add rice and cook, stirring constantly, 2 to 3 minutes. With a ladle, add about 3/4 cup broth and stir to free rice from bottom and sides of pan.

When rice has absorbed first addition of broth, add another ladleful of stock. Stir often to keep rice from sticking, adding more stock a ladleful at a time to keep grains moist. After 10 minutes of adding broth and stirring, add leeks, garlic. and next 7 ingredients (through juice) and continue to stir. Continue to add broth until the rice is render with no chalky centers (but still firm), 18 to 22 minutes. If you run out of broth, add hot water. When rice is just tender, add an additional ladle of broth or water and reserved squash. Remove pan from heat, cover, and let sit 5 minutes. Season with salt and pepper.

To serve, place the risotto in a bowl and garnish with pecans and cheese.

Serves 6.

Notes: Weir teaches in more than 40 cites a year. For a list of her Cooking at ShawGuides:

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