Hi Carol – that’s a find. I’m surprised no has asked before! I add the onion to the cumin/chile flake fix after they have sizzeled for 15-30 seconds. Then I cook the onion until it is translucent and then add the rice. Thanks for the catch, I’ll update the recipe.

A few points, though:
–what does one do with the cippolino? I sauteed it in the rice pan after frying up the cumin and before adding the rice–much as with other risotto recipes.
–same question, re: sage leaves. In with the squash cubes?
–I knew to add salt and pepper, but you might want to mention them for the literal-minded among your readers.

But those are nits. Anyone who can improv a dish like that, write it out and have *me* make a success of it the first time is doing something right.