From my blog (Stephencooks.com), September 11, 2006: This week's CSA share contained, as expected, a bonanza of tomatoes, as well as squash, cucumbers, carrots, brocolli, mesclun greens, edamame, garlic, peppers, Thai basil, watermelon, beets and radishes! Oh wait, I forgot to mention the big prize: a beautiful 2 lb Long Island Cheese Pumpkin! This is an heirloom pumpkin that is prized for pies. <br />When Elise saw the pumpkin she immediately said the magic words: "Ummm! Make some pumpkin risotto?" so, since I love cooking to request, pumpkin risotto immediately went on the schedule. <br />As I thought about making this risotto I remembered that the last pumpkin risotto I'd made was a little disappointing because while it tasted good and was a bright pumpkin color, the pumpkin texture was totally obscured by the cooking process, so I made some adjustments: the pumpkin was cut in larger pieces and then partially cooked ahead of time, with some onions and wine, and added halfway through the cooking. This was a success, as the pumpkin pieces were just cooked through when the dish was done, and they held their shape and texture nicely. <br />

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