October is my favorite month. I love when the leaves begin to change colors and creates a magnificent palette in the sky. The weather is perfect. Not too hot, not too cold. I call it shorts and hoodie weather and it is the time of year, I wish I could capture and keep the whole year.
Although there are plenty of funny memes out there about the attack of pumpkin during this time, I look forward to pumpkin, spice and everything nice about the season. Although I do like pumpkin, I also love squash, especially butternut squash. (since pumpkin is actually a type of squash, this totally makes sense.)
Today’s recipe is a complete new one for me. I have never made risotto before, and I must admit, I was pretty intimidated before starting. In the end, what they say is true, risotto isn’t difficult, but it is a PiTA. (click here if you don’t know what that means)
Butternut Squash Risotto
one small to medium sized butternut squash, chopped
one small onion, chopped
one 16 oz. box of risotto. (I used Bellino)
32 oz. vegetable broth
1/4 cup grated parmesan cheese
2 cloves of garlic, chopped
2 Tbs. olive oil
4 Tbs. butter
salt and pepper to taste
I paired this Butternut Squash Risotto with a 2015 Materra Cunat Family Vineyards, Right Bank Merlot. Read about the winery and my tasting notes by clicking here.