Besides soup, risotto is my favorite cold weather comfort food. Since we've been eating lots of soup in my house lately, I decided to switch it up and make risotto tonight. The possibilities are pretty much endless in terms of flavors, so I narrowed it down to something seasonal. I found this recipe from the New York Times column Recipes for Health. I liked that it used winter squash (I used my favorite, butternut) and incorporated a healthy serving of collard greens. I followed the recipe pretty closely, only adding a couple extra cloves of garlic and skipping the cheese. This recipe came out great. It was creamy, warm, and flavorful without being too heavy. I served it with my regular raw veggie salad and lemony herb vinaigrette. This made a delicious dinner, complete with a hefty serving of leftovers!
I also want to let everyone know about the AWESOME giveaway going on right now on my friend Lauren's blog. She is giving away an ice cream maker! Check it out!