Cozy, warming and SIMPLE is the name of my game this time of year. When the sun is going down at 4:30pm these days, that means dinner can be at a solid 5 pm, right? Right. And that being fully in my yoga pants & sweatshirt, hair in a top knot, face oil soaking in my skin, and in bed with a book at 8:30pm is also totally normal, right? Right.
I’m into it. It’s taken me a while, especially as a Seattle native, to truly embrace this winter thing. But you know what? It’s the perfect time to turn inwards. To rest more. To cook more. To get some more sleep. To cozy up and nourish yourself, in a lot of different ways. Fast and always going isn’t sustainable, so finding the joy in slowing down has been something so helpful for me as of late. And just leaning to embrace it instead of resist it.
And cooking truly is better this time of year. Like what else are you going to do?! It’s the best time to learn and play, no matter what your skill level is. It’s the best time to get better and pick up a new recipe or two you can learn by heart.
One of my votes as of late? This one.
It’s like comfort food, without anything too heavy about it. Risotto, but kept simple. And with veggies, because that’s always how I roll.
So, this baby is a lighter style risotto for simple at-home nights. All with real ingredients, easy steps, done in 15 minutes or less. Plus some cheese (optional) if you’re into that kinda thing.
It’s from the new cookbook which you totally need in your life if you love efficiency and really good food (hey, I can say it because it’s what the people are saying! Check out the reviews for yourself here, and snag a copy if you haven’t yet while you’re at it.)
You’re going to love this simple, warming, full of flavor recipe.
Butternut Squash and Sage Risotto
Makes 2 servings
3 cups water
1 cup organic chicken or vegetable broth
2 cups butternut squash, cubed
2 cups spinach or chopped kale
1½ cups rice
2 tablespoons dried sage or 12 leaves of fresh sage, chopped
2 teaspoons pepper
1 teaspoon sea salt
¼ cup parsley, chopped (plus more to garnish)
2 cups shredded gruyere or parmesan cheese (optional)
In a large skillet, heat a bit of olive oil over medium-high heat. Add squash cubes and cook until they brown on all sides.
Meanwhile, add 3 cups water, rice and a generous pinch of sea salt to a stockpot. Bring to a boil and once boiling, cover and reduce heat to a simmer until rice absorbs all the water, approximately 10-15 minutes.
Add spinach to the skillet with the squash and sauté until it begins to wilt, 1-2 minutes. When rice is done, add it to the skillet with the broth, cheese if using, parsley and sage.
Stir until the cheese melts, broth is absorbed, and the mixture is well combined. Season with extra salt and pepper and garnish with chopped parsley.
PS– if you’re wondering what I keep my fridge, freezer and pantry stocked with AT ALL TIMES to make healthy eating and cooking easy, make sure you grab my free checklist below!
Love this recipe? You’d love the cookbook then too. My second book, Simply Real Eating also just came out in November, so make sure you grab your copy here. And be sure to check out the seasonal meal plans (or the new Easiest DINNER ONLY Plan)! It’s what we literally eat for dinner every week.