Welcome to the new year! I’m settling in quite nicely to my third decade here on earth and genuinely can’t wait to see what 2016 has in store for all of us. Good things to come! I’ve spent the last few days organizing my place while reflecting on the past year. In the process, I’ve gotten rid of some excess stuff and decided that my focus for 2016 will be on giving, rather than obtaining.
In hindsight, my twenties were all about growing into an adult and getting all of the adult things that come along with it. I graduated from college, got a job, got a dog, started my blog, hated and quit said job, and somehow managed to turn this blog into my career (best job ever!). I also traded in mismatched plates for a well-stocked kitchen, purchased a few pairs of boots, bought myself a grown-up car, and here I am at thirty, with more than enough.
So now, I’m purposefully shifting focus. I’ve even sworn off buying clothes for the entire year, just for daily reinforcement that I have plenty. Anyone want to join me?
I thought we’d kick off 2016 and transition into healthier eating with this comforting, but redeeming, butternut risotto recipe. Unlike most risottos, this one calls for brown short-grain rice instead of white, which yields a super creamy risotto full of whole grain goodness.
The only downside is that brown rice requires more cooking time than white, so I’ve switched from the traditional stovetop method to the oven. This way, you only have to stir the risotto for a few minutes at the end, rather than for fifty minutes straight. That’s a serious arm workout, by the way.
While the risotto bubbles away in its pot, we roast cubed butternut on the top rack until it’s tender and caramelized on the edges. Then, just stir the rice and butternut together with a reasonable amount of butter and Parmesan and top it off with crispy fried sage. (Check the notes for a dairy free/vegan option.) This risotto is heavenly, I tell you. Here’s to healthy, happy eating in 2016!