I did it! I've always wanted to make risotto so I put it on my "off season" to-do list. Last night I made roasted butternut squash risotto and all I can say is YUM!
For some reason I was intimidated to make this and I absolutely should not have been! It was easy. And it's more of a method than a recipe, so now I feel like I can make it again and again and just play with the ingredients. I'm excited. Maybe one night a week will be risotto night at our house. Especially while the weather is cold and gloomy, because it's perfect for that kind of evening.
I used THIS recipe as inspiration but I made changes. I didn't use pancetta or saffron and I added some sage to mine. I also left half of the squash cubed and pureed the other half with a pinch of nutmeg and a pinch of ginger.
DO it. Make risotto. And if you're like me you'll be trying to justify having risotto for breakfast the next morning.