Ok, ok. Enough with the desperately trying to hold on to summer. It is officially FALL and time to get COZY! So I made risotto for you. Literally the most “fall” thing ever, loaded with comforting, sweet roasted butternut squash, creamy blue cheese and crispy sage leaves. Vegetarian food never tasted so good. You might actually forget that meat at meal times was ever a thing after you try this.
Risotto is the ultimate comfort food. It’s therapeutic to make, with all the stirring, and soo creamy and indulgent to eat. This will literally warm you from the inside. Not that I personally need much warming, with it still being in the 90’s here in Dallas. But I’m sure that some of you are reading from colder climes where the chunky knits and winter boots have already made an appearance!
Even if it is still warm where you are, lighten this up with a lil’ arugula salad on the side and you’re ready to go. There’s also a hidden bonus to this recipe. If you have any butternut squash left over, or you decided to roast two just for the hell of it… SOUP! I’ll be hitting you up with a spicy butternut squash soup soon that uses the roasted squash from this recipe as the base. It is SO EASY. Just you wait.
Speaking of fall, I’m getting all excited to start cracking open the tins of pumpkin, making all the spicy lattes you can drink, spiking some hot apple cider with a little bourbon. You know how it goes. And then before you know it we’ll be talking turkey and Thanksgiving! I cannot wait to get all my cozy knits and coats out when I get back to England in October. I love getting all wrapped up and heading out into the cold for a refreshing walk, then coming back home to a steaming mug of something delicious. Long Sunday afternoons spent curled up in front of an old black and white movie, consuming my bodyweight in popcorn and Chai Spiced Hot Chocolate. Oh yeahhhhh.