The Colors of Early December

 With a package of New Roots Farm chorizo in the freezer, a large butternut squash from Charlie and Ann at Stone Wall Farm, and a bunch of leeks from Brookford Farm, it was time to indulge in one of our favorite winter meals: risotto!

Chorizo, Leek & Butternut Risotto

Grate some parmesan cheese to equal ~1c (I missed the farmers' market yesterday, and certainly would have found a suitable alternative for this ingredient had I gone...)

peel, cube and roast (375-degrees)  for ~25-30 minutes: 3 to 4c butternut squash and 2-3 apples. Give a chunky mash when finished cooking. (Save some for soup, or pets, or...?)

start simmering 4-5c vegetable/chicken stock (I had 2c butternut water from a squash I previously steamed, and 2c homemade chicken stock)

squeeze chorizo from casing and sauté in a pat of butter, partially crumbling

while chorizo is cooking, chop 2-3 small leeks and 1 stalk celery

remove chorizo once mostly cooked; leave fat in pan, adding butter (or evoo) to achieve at least 2Tbsp fat

sauté chopped leeks and celery until soft*

add 2c rborio rice, stirring to coat evenly; increase heat to med-high (one of my can't-do-without non-local staples...)

add ¾-1c fruity wine (I didn't have any white on hand, so I used 1 part vermouth and 2 parts lemoncello! It was perfect! Nowhere near local, but perfect.)

slowly add 1c stock at a time, stirring gently to keep rice from scorching

when you have ~1c of stock to go, add 1-2c mashed squash/apple mixture, and cooked chorizo

remove from heat and add a generous handful of grated parmesan cheese

taste for seasoning

*could also add dried thyme, cayenne pepper, rosemary....

garnish with pomegranate seeds, or fresh thyme leaves, or extra parmesan....