So I kinda screwed this up. I've made it before, so I know the recipe is good and that this was my fault. I was on the phone while I was cooking and therefore not providing my risotto adequate attention. I added my cooked squash (butternut instead of pumpkin) at the wrong time--too early--and it got stirred so much that it fell apart and became a little soupy. I actually preferred the puree to the chunks, so next time I might halve the amount of squash and add it as a puree instead. I also swapped green chiles (serranos) for red, and kept the seeds because we like things spicy.
The flavors in this risotto compliment each other so beautifully; I love it. This makes a whole lot, luckily for us mine firmed up a bit after sitting in the fridge so our leftovers weren't quite as soupy.
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!