Risotto is like the wonder food. Seriously. You can throw just about anything in it, and as long as you use a good quality or homemade chicken broth, you'd be hard pressed to come out with a bad one. Some of our favorites have been butternut squash, leek, and herb. If you've never tried risotto, don't be scared. It's not at all hard, and just requires a little patience and time. But did you know you can also use this same risotto process (adding broth slowly, stirring until absorbed, repeat) with pasta? Yes! We've done it once or twice and the result is the most flavorful pasta you'll ever taste. One of these days I'll post it. This particular risotto uses a bit of butter instead of all oil, and though we omitted the cream from the final product, you wouldn't know that from the sheer creaminess of it. While we eat this as our main course, it would be just as delicious on the side.

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