Butternut Squash Risotto

Yummy creamy rice! Belly-warming goodness! The perfect lunch on a rainy autumn day! Who'd've thunk that short grain rice would do this!

The recipe calls for arborio rice, which is a variety that simply begs to absorb liquid. You can use any kind of rice, but arborio will be the best...so spring for it. If you need to cut corners just be sure to steer clear of any long-grain type (NO WILD RICE and NO BROWN RICE). I used canned butternut squash because I was lazy. Roasted squash or pumpkin is super easy to do at home though, and would make this recipe all the better...or, you can be lazy like me.

In a large saucepan, heat:
7 cups veg broth, or water with 2 bullion cubes

Bring it to a gentle simmer. Meanwhile, in a bigger pan, heat some olive oil and add:
2 cups arborio rice
2-10 cloves garlic (don't skimp)
2 tbs sage

Cook on high until rice is less opaque, about 3 minutes. Then add:
1/2 cup white wine

Stir quickly, deglazing* the bottom and cooking until the wine is mostly evaporated.

Now, add one ladle of the simmering broth to the rice and stir until broth is absorbed. Continue adding broth, one ladle-full at a time, until rice is al dente in the center and creamy on the outside (about 20-25 minutes).

Finally, when the broth is almost gone add:
1-2 cans butternut squash or pumpkin
salt and pepper

Stir the whole thang together, taking good long whiffs from the pot and savoring that "YAY FALL IS HERE" moment. Serve yourself up a big bowl and position yourself for full-on relaxation. Extra points for rain lashing at the windows and a glass of red wine.

*Deglazing: When you cook something in oil there will usually be bits of browned stuff on the bottom of the pan...bits which happen to contain a boat load of flavor. Adding a liquid to a pan with yummy bits on the bottom will allow them to detach and thus, allow them to deposit their flavors into your food. Yum yum. Add the liquid and then quickly stir to get these bits to be a part of your world.