Roasted Winter Squash Risotto

Filling a month-long butternut squash risotto craving, Roasted Winter Squash Risotto {page 274} rocked my dinner table tonight.

I don't know why people shy away from risottos. It is true that they take a little extra attention, and you can't really multitask while they're cooking, but the process of cooking risotto is a form of meditation for me. The methodical stirring of the creamy concoction, the pools and swirls the broth makes upon each addition, the heady aroma of the wine as it reduces and infuses its flavor throughout the dish -- all of these things combine to bring peace and joy to one's soul -- or so I'd argue. It also gives you time to think. Risotto -- delicious dinner AND therapy.

This risotto was pretty standard, nothing special or different. A hint of sage offered a nice backdrop for the sweet little jewels of roasted butternut squash tucked throughout. The dinner was rounded out with Black Bean and Walnut Croquettes {topped with Hollandaze Sauce}, and Roasted Brussel Sprouts.

Just a quick aside -- there are recipes that you find yourself making again and again, and Black Bean and Walnut Croquettes have been one of those for me. I have probably made them 8 or 9 times since the first time, and they never get old. They pair perfectly with nearly everything, take just about any sauce, are quick, cheap, easy...is there anything they can't do? Sorry risotto, I don't mean to take up your post with praise for the supporting cast, but I had to herald my love of the black bean croquettes just one more time.

In any event, risotto. Make it, eat it, learn it, study it, meditate on it, love it. {And serve it with black bean croquettes}.

-- Your Friendly Neighborhood Batgirl