Roasted Beet Risotto with Glazed Carrots and Fresh Dill

Autumn is one of my favorite seasons - not just all the dawns of autumn, nor the shorter, cooler days, but the evenings as well. Soft, sad evenings when shadows are lengthening and leaves beginning their transformations through gold, red and yellow to brown. I love the rustling as they fall and the sudden gusts of wind and dust. There is a wistful, mellow feeling in the air during autumn which makes us pause and take stock, beckoning us to reflect a little on our lives. Mornings when it is good to go mushrooming, and pick figs; to invite friends over for a long breakfast; and to experiment with some new dishes in the kitchen using some of the tawny autumn fruits and vegetables.