Name: Winter Squash Risotto
Ingredients: 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 lg Glass dry white wine; Freshly ground black pepper; 2 tb Fresh parsley; chopped

An ideal Christian home ought to be a place where love rules. It ought to be beautiful, bright, joyous, full of tenderness and affection, a place in which all are growing happier and holier each day. There should never be any discord, any wrangling, any angry words or bitter feelings. The home-life should be a harmonious song without one marring note, day after day. The home, no matter how humble it is, how plain, how small – should be the dearest spot on the earth to each member of the family. It should be made so happy a place, and so full of life, that no matter where one may wander in after years, in any of the ends of the earth – his home should still hold its invisible cords of influence about him, and should ever draw resistless upon his heart. It ought to be the one spot in all the earth, to which he would turn first, when in trouble or in danger. It should be his refuge, in every trial and grief.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains			1	servings

INGREDIENTS

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	lg	Glass dry white wine
		Freshly ground black pepper
2	tb	Fresh parsley; chopped

INSTRUCTIONS

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 separate 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.
Posted to fatfree digest by "leanne m. reidy" <leanne@insync.net> on Sep 9,
1999, converted by MM_Buster v2.0l.

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