Nutmeg Sage Butternut Squash Risotto

Chop a butternut squash into bite-size pieces, and roast at 400 for 30-40 minutes.

Meanwhile, heat up 3 cups of broth and a cup of white wine. Keep this simmering the whole time.

Meanwhile, saute half of a big onion, diced, to a big stockpot, until translucent. Add a cup of arborio rice.

When the rice is a little toasty, ladle in some hot broth. Don't put all the broth in at once! Just keep topping it off when it gets dry. Stir stir stir the whole time, or the rice will stick to the pan.

Meanwhile, saute a diced red pepper and a bag of baby spinach.

When you're running low on broth, taste the rice to see if it's almost done. If it still has a ways to go, heat up some more broth. (A little water will also do the trick if you've run out of broth.)

When the rice is done, toss in a big pinch of nutmeg and a big pinch of sage, then the vegetables, then a cup of grated Parmesan cheese. Serve immediately!