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Acorn Squash Risotto

Tonight was one of those nights I did not want to cook. It was a “can we please order pizza tonight” kind of night. But then you begin to think about all the fresh food in your fridge, and the fact that you just started a blog about everything you cook and the guilt overcomes the desire to be lazy.

With no meat defrosted (other than ground turkey), I needed to come up with a yummy vegetarian dish. Acorn squash? Check. Onion? Check. Risotto? Check.

We were on.

I heart my brand new stove. I really do.

So the quick and dirty directions –

Need: 1 cup risotto, 4 cups broth, splash of white wine, splash of cream, onion, zucchini, acorn squash, butter and salt/pepper

Do: Saute onion in butter, add risotto, stir for a minute, begin adding broth (hot by the way, not cold) 1/2 cup at a time, stir, stir, stir, at the end of the broth, add a splash of cream and wine

Meanwhile, bake acorn squash, cube it. Saute zucchini. Add to meal after you add your splashes.

Enjoy.

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