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
Ingredients:
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
ground sage
salt and pepper to taste
Directions:

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.