
I've never been a big fan of risotto (I'll take orzo over rice if given the choice), but I figured I should try at least once to make it properly. I made a version with buttercup squash*, kale, herbs, and celery from the backyard, sun-dried tomatoes, and a few goodies from the farmer's market.
*It turns out that buttercup squash is fantastic, incredibly nutritious, and isn't that hard to cook if you just split it into two or four pieces and steam it (without trying to peel it). It's similar enough to the Japanese kabocha squash that they two names are sometimes used interchangeably. It is, however, very different from the butternut squash, which is more watery and less flavorful.