FIVE REASONS TO RELISH THE RADISH

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Different Types of Radishes and How to Use Them

By Engrid Winslow

  1. There are two primary types of radish – one hails from Asia (the most common ones are daikon which is large and white) but there is also the large sweet and remarkably pink Watermelon Radish.Photo of Watermelon Radish packet.

Watermelon radishes are delicious raw and can be substituted for a cracker in crudités and they also make a crunchy addition to stir-fries. They are often used in Chinese cuisines with fish dishes because it adds sweetness and counteracts fishy tastes.

2. Radishes are very easy to grow and can be sown in the garden as soon as the ground can be worked. Cover the seeds with about 2 inches of soil and thin them out once they sprout. They germinate quickly and all at once so, to keep them from getting overly large and fibrous, they should be sown multiple times throughout the season.  They grow well in cooler temperatures which makes them a good spring and fall crop. One that is delicious cooked or raw is Cherry Bell.

Front of the Cherry Belle Radish seed packet.

 

 

 

3. Do you want a taste of France in your radish? French Breakfast Radish is an heirloom variety dating back to the 1800s. It gets its name from a popular and delicious breakfast enjoyed throughout France. Want to give it a try? Just thinly slice the radishes lengthwise, grab a hunk of baguette and smear it with some sweet butter, top with radish slices and a sprinkle of salt. Close your eyes, take a bite and then say “Ooh, La, La!”Relish the radish with this french breakfast type.

 

 

 

4. The White Icicle radish resembles small Japanese daikon but is sweet and tender. It is another heirloom variety that is easy to grow but is very versatile because it can tolerate warmer temperatures and grow well into summer weather.

Relish the radish with this White Icicle Radish.

 

 

 

 

 

 

 

 

 

Relish the radish in this recipe:

APPLE RADISH SALADRelish the radish with the Carnival Radish Blend.

2 Granny Smith Apples

1 bunch sliced or julienned White Icicle radishes

Dressing:

Juice from one orange (lemon is also good here)

2 tsp honey

1 tsp Dijon mustard

1 tsp fresh thyme leaves

¼ cup olive oil

Salt and ground black pepper to taste

 

5. Want to really add some color to your fish or other tacos? Shred this colorful blend from the Carnival Blend radishes and pile it on with a squeeze of lime and some chipotle mayo. All radishes are good in slaw but this one gets bonus points for the interesting colors.

 

Or relish the radish in this version of a vegetarian radish taco where the radish is the star of the dish. This version is modified from superstar chef Anita Lo’s book Solo.

ROASTED AND PICKLED RADISH TACOS                

Serves 4

3-4 bunches of radishes washed (reserve the tops and 10 of the smallest radishes for later)

1/3 cup olive oil

4 smallish tomatillos, husk removed, cut in half

3-4 small jalapenos, cut lengthwise with stems and seeds removed

1 tsp cumin

One small onion, sliced thinly

3 garlic cloves, smashed (reserve 1 for later use)

6 Tbs cider vinegar

2/3 cup water, divided in half

¼ tsp cinnamon

Juice of one lime

1 Tbs chopped cilantro

8-12 corn or flour tortillas

¾ cup queso fresco, crumbled

Extra lime wedges for serving with tacos

Preheat oven to 400 degrees. Place all but the reserved radishes, their tops, the olive oil, the tomatillo and half the jalapeno in a bowl and toss with salt and pepper. Remove the tomatillo and jalapeno and place them on one side of a roasting pan. Add the cumin and cinnamon to the bowl of radishes and toss again. Place radish mixture (except for the tops) on the other side of the roasting pan. Bake until softened, about 12-15 minutes.

Make radish pickles: Cut the reserved radishes in thin rounds and place them in a bowl with the rest of the jalapenos and the onion. In a small sauté pan bring the vinegar, 1/3 cup water and two of the smashed garlic cloves to a boil and pour over radish rounds. Set aside to cool to room temperature and drain.

When the roasting vegetables are soft, remove the tomatillo and jalapeno and blend with an immersion blender. Add tops of radishes to roasting pan and roast until wilted. Place the remaining third garlic clove in with the tomatillo, cilantro, lime juice, 1/3 cup water and blend to make a salsa.

Serve roasted radishes in warm tortillas garnished with salsa, pickled radishes and queso fresco. Serve with lime wedg1es.

https://bbbseed.com/product-category/store/heirloom-vegetable-seeds/

 

 

 

TOP 10 VEGETABLES FOR PART SHADE

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Gardening Tips

by Heather StoneShady Gardens Plants

Do you have a garden that gets more shade than sun, but you still want to grow vegetables? No problem! There are plenty of vegetables that will grow well with partial sun. We’ve put together a list for you of vegetables that perform well with 6 hours or less of direct sunlight. Read on to find out how to keep yourself in fresh veggies all season by making the most of your shady spots.

 

Partial Shade Plants

  1. Mesclun Greens (Needs 3 hours of sun)

Mesclun is simply a “mix” of various greens. All of them doing well with just a few hours of sunlight. They germinate quick and reach maturity in a matter of weeks. Try our Mesclun Mix– a great combo of arugula, mustard greens and Chinese cabbage.

  1. Arugula 3-4 hours

This delicious peppery green is one of the easy-to-grow vegetables for shade and loves the cool weather. Plant in early spring about 1 month before the last frost and continue sowing every 20-30 days until mid-summer. Grows well in containers. Try our Wild Arugula!

  1. Lettuce 3-4 hours

Lettuce is a cool-season green that isn’t a big fan of direct sun. The varieties are endless and so easy to grow in the ground or in containers. Plant in early spring and again every two weeks for a continuous supply of lettuce. Make sure to provide shade for the late spring and summer plantings.

  1. Spinach 3-4 hours

The nutrient-packed leaves of spinach love cool weather and protection from the full sun. Spinach is an easy to grow and productive crop that every garden should find a spot for. Like lettuce and arugula plant in early spring and sow successively every 2 weeks for a continuous supply of spinach. Try our Bloomsdale or Nobel Giant varieties.

  1. Kale 3-4 hours

A powerhouse of nutrition, kale is easy to grow in the ground or in containers. The young tender leaves of kale are great in salads. The mature leaves are excellent sauteed or added to soups and stews. Start in early spring and continue you to sow for fresh greens all season long.

  1. Swiss Chard 4-5 hours

Easy to grow from seed and looks fabulous all season long Swiss Chard’s beautiful leaves are great shady gardens plants that are easily planted in the perennial garden as well as the vegetable patch.

  1. Radish 4-5 hours

There’s nothing like a fresh spring radish. They are quick to germinate, fast to mature and come in a rainbow of colors. We carry 5 different varieties! No garden should be without radishes.

  1. Peas 4-5 hours

Other partial shade plants are Peas, in either the garden or the container. They are pretty quick to germinate and prefer cool weather. So get them in the ground early and you’ll have peas to snack on in early summer.

  1. Beets 4-5 hours

Beets can thrive along the shady edge of the garden. The roots might not get quite as big, but if you keep them well watered they will produce excellent tasting greens and sweet, tender roots.

  1. Bok Choy 4 hours

This cool-season vegetable germinates in a few days and can be eaten raw or cooked.  Bok Choy is an excellent addition to the part shade garden.

 

AN EASY WINDOWSILL HERB GARDEN

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Graphic of herbs in pots.

photo courtesy of pixabay

At Home Gardening Tips

by Heather Stone

Are you are itching to get your hands in the dirt, but outside the ground is covered in snow? Well, a windowsill herb garden might be just the thing to get you through until spring finally arrives. Every kitchen and every cook deserves fresh herbs. They will help liven up not only your cooking but your gardening spirit too. Check out our herb collections here and here!

 

To get started make sure you have a sunny windowsill that gets at least 6 hours of sunlight. If you get less than that you will want to provide some additional lightening or your herbs will struggle.

Photo of basil growing in a pot on the windowsill.

photo courtesy of pixabay

Next, purchase some small starter plants from your local nursery or garden center or try starting your herbs from seed. Starting from seed may take a little longer, but it’s less expensive. When choosing plants or seeds pick herbs you know you like to cook with. Some great herbs for containers include thyme, basil, cilantro, parsley, chives, oregano, dill, sage, mint and savory.

 

Whether you are purchasing plants or starting from seed you will need containers and quality, lightweight potting mix. If you are starting with plants make sure your container(s) have a drainage hole(s) and are roughly 6-10” in diameter. Start by adding some potting mix to the bottom of your container. Next, place your plant in the pot and gently fill in and around it with more potting mix, leaving around an inch of room at the top for watering. Gently press the soil down and water well. Most herbs don’t like their soil too wet so make sure to test your new herb plants for water by sticking your finger an inch or two below the soil surface. If you find the soil is dry, it’s time to water. Fertilize your new herb garden once a month with a ½ strength liquid fertilizer. Be sure to give your plants some time to get established before you start harvesting.

Photo of Cilantro sprigs in a cup.

photo courtesy of pixabay

If you are starting from seed, you can plant in smaller containers to start and pot up as your plants get bigger. Fill your containers with a damp potting mix. Sprinkle 4-6 seeds on top of the surface. Gently press them in and cover lightly with more potting mix. Cover with a plastic bag or plastic wrap and place them in a warm, sunny windowsill making sure the soil surface stays moist. Once your seeds start to sprout, remove the plastic. Keep your new sprouts watered whenever the soil surface feels dry and watch them grow.

 

Here are some herbs that are easy to start from seed:

 

Basil

The dried version is no comparison to fresh basil. With so many uses and so many varieties to choose from basil is an easy choice for the indoor herb garden.

 

Cilantro

Cilantro is easy to start from seed and germinates in 7-14 days. Use the fresh leaves in salads, sauces and to garnish a wide array of dishes.

 

Parsley

Parsley is both productive and attractive when container-grown. It takes a bit longer to germinate, 12-28 days, but it’s worth the wait. Harvest leaves as you need them once the plant is growing strong.

 

Chives

Chives are another plant easily grown in a pot. The slender grass-like leaves are delicious and make an excellent flavoring in soups, stews, dips and salads. Sprouting in just 10-14 days you will have fresh chives in no time.

 

 

IT’S ALL ABOUT THE SNAPDRAGON IN 2019

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Photo of many snapdragon flowers in bloom.

photo courtesy of pixabay

Wildflower Seeds

By Engrid Winslow

 

Snapdragons (Antirrhinum majus) are one of the most widely grown and well-known flowers in the garden for many reasons. Children adore them because of the distinctive bloom of the dragon’s head shaped flowers with mouths that open and close when squeezed from both sides. Many gardeners associate them with memories of their parents’ or grandparents’ gardens and they come in every color of the rainbow and beyond with shades from white to a purple so deep it almost looks black. They can be short or tall, bloom for a really long time and are easy to grow in full sun to part shade. Usually blooming in cooler weather in the spring and fall, they can bloom in hotter months if given additional water and deadheaded regularly. Snapdragons are useful as perennials because they often overwinter or as annuals in planters. They are a lovely addition to a cottage-style garden, pretty in bouquets and are not too fussy about soil type, although they do better with the addition of organic matter. They can even tolerate dry conditions. On top of all that, bumble bees love them and they are lightly fragrant. The National Garden Bureau has named the Snapdragon one of its 2019 plants of the year: ww.https://ngb.org/year-of-the-snapdragon/

Snapdragons are readily available as plants but they are so easy to grow yourself from seed if you decide to give them a try. They germinate better if placed in the freezer for a couple of days before planting and should be started sometime in February for spring planting. They do need light to germinate and since the seeds are tiny, press them into the top of the soil and water them from the bottom. They take 1 to 2 weeks to germinate and should be pinched back once they have 6-8 leaves to encourage a stronger stem. Plant your starts outdoors about the time of the last frost once they have been hardened off. https://bbbseed.com/care-planting-seedlings/

For additional helpful information about starting flowers and vegetables from seed check out this past blog: https://bbbseed.com/ez-indoor-seed-starting/

BBB Seed’s Wildflowers to Attract Butterflies and Birds

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Wildflower Seeds

by Heather Stone

Photo of two birds on a birdbath.

Photo courtesy of pixabay

It brings great pleasure to see more birds and butterflies about the garden and we as gardeners can do a lot to attract and protect the birds and butterflies that visit our garden. These critters simply need a safe place to live and healthy food to eat.

Wildflowers to attract butterfly and birds seed packet.

Butterflies

For butterflies, providing food (host plants) for caterpillars, nectar sources for adult butterflies and a safe place to overwinter can all be accomplished in a small area. Caterpillars of some species of butterflies have very specific larval host plants, while some will eat a wide range of species. Nectar is the primary food source for most adult butterflies. Planting nectar-rich plants in the garden is sure to attract more butterflies. Depending on the species, butterflies overwinter in all stages of life from egg to adult. Some places they overwinter include leaf litter, the bases of bunch grasses, rock piles, brush or wood piles, behind loose tree bark and near their host plants.

 

Birds

Just like butterflies birds need healthy food to eat and shelter. Start by planting native plants in your garden that provide seeds, berries, nuts and nectar. Shrubs and trees, especially evergreen species, provide excellent shelter and nesting sites for birds. Birds also need a year-round water source such as a bird bath. Providing nesting boxes and offering food in feeders will attract even more birds.

Photo of an orange and yellow butterfly on a marigold bloom.

Photo courtesy of pixabay.

Try planting our Birds and Butterflies mix to attract more birds and butterflies to your landscape. The mixture of annuals, perennials, introduced and native wildflowers is designed to attract butterflies over a long season of bloom from spring until fall and a variety of birds to the seeds come autumn.

 

Sources:  Gardening for Butterflies, The Xerces Society

https://www.nwf.org/sitecore/content/Home/Garden-for-Wildlife/Wildlife/Attracting-Birds

Grow Your Own Sprouts in 6 Easy Steps

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Photo of seeds sprouting.

photo courtesy of pixabay

 

Seed Starting

by Heather Stone

  1. Choose a container and lid

    Sprouting seeds in a jar is easy and convenient. The first step when you grow your own sprouts is to make sure to choose a jar that is large enough to accommodate the seeds when sprouted. I find a quart jar with a wide mouth to work well.  You will also need a mesh lid of some kind or thick cheesecloth to easily drain your sprouts after rinsing.  Sprouting lids can be purchased at most health food stores, online or you can easily make your own.

 

  1. Rinse and pick over your seeds

Carefully rinse and pick through your seeds removing any stones or debris.

 

  1. Soak your seeds

Fill your jar about ¾ full with cool water.  Soak your seeds overnight (8-12 hours). Soaking time will vary depending on the size of your seeds.

 

Sprouted seeds

photo courtesy of pixabay

 

 

 

  1. Drain your seeds

After soaking you will want to thoroughly drain your seeds. Tip your jar on its side and let it drain for several hours to be sure all liquid is removed.

 

  1. Continue to rinse and drain

For the next 2-4 days, you will rinse and drain your seeds three times a day. Using cool water, gently rinse your seeds so you don’t damage any sprouts and drain well.

 

  1. Final rinse and drain

When your seeds have sprouted and reached the desired length give them one final rinse and drain well.  Enjoy in salads, on sandwiches or stirred into soups. Sprouts can be stored for several days in a tightly sealed container in the refrigerator.

 

Some great seeds for sprouting include:

Beans (lentils, mung beans and chickpeas)

Alfalfa

Broccoli

Sunflower

Radish

Clover

 

Additional resources:

https://www.culturesforhealth.com/learn/sprouting/how-to-sprout-seeds-jar/

https://boulderlocavore.com/sprouting-101-homemade-sprouting-jars-tutorial-diy-mason-jars-giveaway/

 

Tools to be a Better Gardener

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Garden Tools

by Sandy Swegel Photo of the bbbseed $25 gift card.

Today I’ve been thinking about how the garden tools I use have made me a better gardener. I have spent a lot of money over the years on tools that break or tools that seemed clever but end up unused. I garden at least twenty hours a week for other people, so my tools need to be effective and efficient as well as durable. 

(Keep these in mind if you are trying to figure out a good holiday or birthday gift for a gardener friend or relative!  One of these and a great gift card for seeds is sure to be useful and welcome!)

My Must-Have Garden Tools include:


Good Hand Pruners naturally. Felco pruners are great if you can afford them. A sharp edge is the more important feature of hand pruners and you need a high-end pruner that does have cheapo soft metal that dulls the first time you use it. I like Felcos, but Corona and Fiskars both have high-end pruners that are good. For my use, I need a replaceable blade because no matter how much you sharpen, at some point you need a fresh blade. I have hand pruners in two sizes…a smaller pair for perennial maintenance because they are lighter weight and a larger pair for shrubs, roses and trees. Last year Costco had a great deal on a generic version of Felcos in a two-pack.

A Soil Knife. The original name of this tool was a hori-hori knife and my first one came right from Japan. Now I like the bright orange soil knife from AM Leonard. The plastic resin handle holds up better than wood and the bright orange is easier to find when I lose it. You have to be careful of the extremely sharp edges (one side serrated and one side flat) but this is my combo trowel, weed digger, shovel, a garden tool for dividing perennials, etc.
Fiskars Power Gear Bypass Lopper 15 or 18 inches. I love the Fiskars PowerGear line. They really do give you more power per effort than any other lopper. I use the smaller loppers the most because they are lightweight and because they fit more easily between dense branches.

Black and Decker cordless (18V) sweeper. They don’t call this a vac because it’s not strong enough for big piles of leaves…but it’s the perfect quick cleanup at the end of working in the garden whether you’re “sweeping” a path or blowing debris lightly off of rock mulch. I also use it to sweep my kitchen floor.

Milwaukee Sawzall pruning blade. This vicious jagged blade is one of the secret weapons that let me do the work of your average 20-year-old male landscaper. Perfect for cutting trees or cutting right in the soil through old roots.

Mini Shovel and Mini Mattock Pickaxe. OK, laugh if you want, my friends do….but then they go out and get these mini tools when they see how much work they let me do. They are the same tools the aforementioned 20-year olds use in full-sized versions, but lightweight enough for me to use without ruining my rotator cuff, a common gardening injury. I use both while kneeling in the soil up close and personal to my job. Don’t get a wimpy camping pick or a garden pick made of thin metal…get the real thing in the hardware store.

Those tools and a colorful TubTrug or two, (those bendable colorful garden buckets that are worth every nickel) and you’ll find yourself able to work faster and stronger in the garden without trying too hard.

FALL IN LOVE WITH PUMPKINS

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Pumpkin Recipes

By Engrid Winslow

Halloween scarecrow with pumpkins at his feet. Pumpkin recipes.

A happy Scarecrow with BBB Seed Pumpkins…Fall is in the air!

Yep, we can tell we are here in fall because THE place to be on the weekends is in the pumpkin patch! Here are a few of my favorite pumpkin recipes and a link to one for our furry companions who love to romp in falling leaves and go on walks with us in the crisp fall air!

Pumpkin Recipes

 

PUMPKIN APPLE BUTTER

Of the pumpkin recipes, this one makes a delicious combination of fall flavors into a creamy “butter” (which contains zero butter and is very low in sugar) which is delicious on toast, biscuits, and scones or packaged into a gift basket for friends and neighbors during the Holiday Season. The best pumpkins for making a butter or pie are the small sweet ones like Sugar Pie or Cinderella.

Makes about 4 ½ cups but can be doubled or tripled if you want more to share with friends and family

2 cups unsweetened applesauce (canned or homemade)

2 cups pureed pumpkin (canned or homemade – not pumpkin pie filling)

¼ cup apple cider

1/3 cup light brown sugar

3 TBL honey

1 tsp apple cider vinegar

¾ tsp ground cinnamon

½ tsp ground ginger

½ tsp sea salt

½ tsp grated fresh nutmeg

Heavy pinch of ground cloves

Combine all ingredients in a saucepan and bring to a simmer over medium heat, stirring often to make sure that sauce doesn’t scorch and sides of the saucepan stay clean until mixture is reduced by at least one third. It should also darken in color to a caramel brown with an orange tinge. Process using water bath canning, which will keep for about 6 months [www.freshpreserving.com/canning-101-getting-started.html] or place in the refrigerator to use within 2 months or freeze for up to 12 months.

 

PUMPKIN BOLOGNESE

Serves at least 4

When you replace tomato with pumpkin you create a delicious and meltingly mellow version of traditional Italian Bolognese. Use lots of black pepper to temper the richness of this sauce.

2 lbs pumpkin, unpeeled and cut into large wedges with seeds scraped out

Brush the pumpkins with olive oil and place them on a foil-lined sheet pan to roast at 400 degrees for about 30 minutes.  Let cool and then scrape flesh into a food processor and puree until smooth. Transfer to a saucepan and cook down at medium heat, stirring often until the pumpkin has reduced and is the thickness of tomato paste. This step will take about 20 minutes.

In a large Dutch oven heat 3 Tbl olive oil and add ½ lb ground pork and 1 lb ground beef over medium-high heat. Stir and break up chinks so that the meat is no longer pink. Just lightly brown it – we don’t want a crust on the meat. Remove and set aside. Add 1 cup finely chopped carrot, ½ cup finely chopped celery and 1/2 cup finely chopped onion to Dutch oven and season with 1 tsp salt and lots of fresh ground pepper. When the vegetables start to look like they are browning, reduce the heat to medium-low but keep cooking, stirring until they are fragrant and softened but not browned – about 10 more minutes.

Return meat to the pan and add 1 cup dry white wine and simmer until wine is reduced and almost completely gone – about 10 minutes. Fold in the pumpkin puree and 1 cup milk. Add more salt and pepper to taste and reduce heat to a low simmer for 45 minutes to one hour.

Serve with cooked Tagliatelle pasta and grated Parmigiano Romano

Pumpkin Dog Treats

And here’s a link to some amazing dog treats that my dogs have been enjoying for years:

positively.com/contributors/pumpkin-banana-dog-treats-grain-and-dairy-free

Giant pumpkins in an orchard.

BBB Seed BIG Max pumpkins!

Give Winter Squash Some Love

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Winter Squash and How to Cook It

by Engrid WinslowPhoto of two golden butternut squash. Winter Squash

Now that the nip of fall is finally in the air it is time to celebrate the coming harvest of winter squash.  Winter squash varieties include the beloved Butternut as well as Sweet Dumpling, Delicata, Spaghetti, Hubbard, Long Island Cheese, Pumpkins and so many more varieties. The squash should be harvested before the first hard freeze but a light frost will actually sweeten the sugars in the squash fruit. The stems should be fairly dry and the fruit unblemished. If there are any squishy spots, just eat those right away but the others can be stored for up to six months.  The fruit should feel heavy and dense and your fingernail should not pierce the flesh when pressed against it. Cut the winter squash from the vine so that there is at least a 2” stem and then let them cure at room temperature for a week or two.  After they have cured they should be stored in a cool dry place such as a basement or garage where they will not freeze.

 

Winter Squashes are rich in fiber and vitamins and low in calories but they are also so hearty that they are great for meatless meals.  To my mind, the best way to eat most of them is roasted with olive oil, salt and pepper but let’s not forget pies and casseroles with warm winter spices like cinnamon and nutmeg.  The seeds can also be roasted for a delicious and nutritious snack.

 

Many years ago this recipe for Butternut Squash Risotto in Cooks Illustrated  Italian Favorites that I have tweaked and played with to come up with one of my most beloved recipes.  It gets the center starring role at least once a month during the winter season for its comforting warmth. It seems like a lot of work but this is one that is worth every minute.

 

 

BUTTERNUT SQUASH RISOTTO

                Serves 4-6

Adapted from Cooks Illustrated Italian Favorites 2009

 2 TBL olive oil

6 TBL butter

2 LB butternut squash, peeled, de-seeded and cut into ½” cubes which should yield 3-4 cups

  NOTE: Reserve seeds, fibers, peels and any extra bits of squash for use later

4 cups chicken stock

1 cup water

1-2 small onions, minced

2 cups Arborio (Carnaroli can be substituted)

1 ½ cups white wine such as Pinot Grigio that you will also drink with your dinner

1 cup grated Parmesano-Reggiano

2 cloves garlic, minced

2 TBL minced fresh sage leaves

¼ tsp grated nutmeg

Salt and pepper to taste

 

In a large non-stick skillet, sauté the squash over medium-high heat with olive oil until cubes are nicely browned.  Season with salt and pepper, remove from pan and set aside.  Add reserved squash peels, seeds, etc. to pan and cook, stirring to break up the fibers as much as possible until brown.  Place chicken stock and water in a saucepan with reserved, cooked bits of squash, bring to a low boil and reduce heat to a bare simmer.

Place 4 tablespoons of butter in the empty skillet over medium heat and let melt before adding onion, garlic and additional salt and pepper. Cook and stir often until onions are softened.  Add rice and stir until grains are a bit translucent around the edges (about 3-4 minutes).  Add white wine and cook, stirring until it is fully absorbed.  Add 3 cups of liquid (avoiding stems and other bits – Strain if desired but press the solids to get as much flavor from them as possible) and a half of the cubed squash to the pan. After the liquid is completely absorbed and the pan is nearly dry, continue adding liquid about 1/2 cup at a time, stirring constantly until liquid is absorbed before adding another ½ cup. Taste the rice for al dente and then stir in the rest of the squash, sage, nutmeg, parmesan and remaining 2 tablespoons of butter.  Add additional liquid if you prefer a looser risotto and sprinkle additional parmesan on the top.  Serve with the same white wine you used to cook your risotto.

 

You can add other things such as spinach, sweet peas and cooked chicken to this recipe if desired.