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!

Butternut Squash Risotto

Roast 1 butternut squash, in bite size chunks (about 45 minutes at 400)

Meanwhile saute other veggies in olive oil(red pepper and baby spinach make a nice combo). Also start heating a pan of veggie broth and white wine (start with 32 oz broth and 1 cup wine and add more as needed)

In a tall sauce pan, heat olive oil and saute 1 onion, chopped well. Once the onion is soft, add risotto. Stir around for a minute, then slowly start ladling in your hot broth/wine. KEEP STIRRING. You should be stirring constantly and add new broth only as the last ladleful as been absorbed.

When risotto is done, add parmesan (about 1 cup parmesan for every cup of dried risotto), veggies, and squash.

Put in serving dish and top with more parmesan.