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  • 2 to 3 cups of vegetable broth, divided
  • 1 to 2 tablespoons of pecan oil or butter
  • 1/2 cup of pecan pieces
  • 2 tablespoons of minced shallot
  • 12 fresh sage leaves, finely chopped
  • 1 cup of uncooked Arborio rice
  • 1 cup mashed cooked butternut squash
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 cup of grated Parmigiano-Reggiano or pecorino cheese
  • Minced fresh chives and roasted salted pepitas (pumpkin seeds)

In a small saucepan, heat broth and keep warm. In a large saucepan or skillet, heat oil or butter. Saute pecans, shallot and sage for 2 minutes. Add rice; cook and stir for 2-3 minutes. Add 1/2 cup of heated broth; cook and stir until liquid is absorbed. Add squash, stirring to mix well.

Continue to add broth, about ½ cup at a time, stirring after each addition to let mixture absorb liquid. The entire process should take 25-30 minutes. Risotto is done when it is creamy in consistency and the rice grains are still distinct.

Season with salt and pepper; taste and adjust if needed. Just before serving, sprinkle with cheese. Garnish with chives and pepitas.

Yield: 4 servings

From "In Prase of Pecans" by June Jackson