Fall Flavors

If you know me, I LOVE all things Fall. Upon returning from our Honeymoon and missing most of Chicago's most fabulous month, October, Nate and I were in the mood for some cozy Fall flavors. We searched for a new risotto recipe to try and stumbled upon this Butternut Squash Risotto recipe courtesy of Miss Giada De Laurentiis. For those of you not quite ready for Fall to leave, try this recipe ASAP!

The recipe calls for ...

• 4 cups broth
• 1 large vanilla bean
• 3 cups cubed butternut squash
• 1 1/2 cups arborio rice
• 3/4 cups chopped onion
• 1/2 cups dry white wine
• 1/2 cups grated Parmesan
• 3 tablespoons butter
• Salt
• Fresh chopped chives

Quick & easy directions ...

• Bring the broth and vanilla to simmer in a pot and reduce heat to low
• Add butternut squash and cook until soft (just over 5 minutes)
• Remove the squash from the broth
• In a separate pan melt two tablespoons of butter and add chopped onion, cooking until tender
• Add the rice to the onion and butter combination, coating the rice
• Pour the white wine into the pan, stirring until evaporated
• Stir in the broth, half a cup at a time until rice is cooked
• When rice is cooked, stir in cheese, remaining butter and squash
• Season with salt and garnish with chopped chives

Should be served with...

a big glass of wine while snuggling up on the couch with your favorite boy and pup!

If I were to make this again, I would add more liquid to make it even creamier. I also might try substituting some of the broth for apple juice/cider to bring out more "Fall" and the sweetness of the vanilla.

On a different note, I substituted the squash, onion and vanilla the other night for lemon juice, lemon zest and peas and it was to die for amazing!