IT’S ALMOST HERE!!!!! Fall, y’all. Time to drown in pumpkin spice lattes and overpriced sweaters. I’m ecstatic.

There is no better season – don’t argue. The leaves, the clothes, THE FOOD.

Y’all know I want to die by drowning in a vat of risotto. When I fold in pumpkin, though….. GAME CHANGER. I no longer want to die, I want to live so I can eat it until I die.

I’m not making sense. A lot of red wine. Doesn’t matter. You get the gist. Eat this.

Proof.

Time: 1 hour (prep + cooking)

Serves: 4 as a main

Ingredients:

• 2 cups of arborio rice
• 1 medium white onion, diced
• 2 tbsp. of olive oil
• 1/4 cup of dry white wine
• 6 cups of vegetable stock
• 4-6 cups of packed spinach leaves
• 1 clove of garlic, minced
• 1 can of pureed pumpkin
• 1 tbsp. of butter
• 1/4 cup of parmigiano-reggiano
• 1 tbsp. of nutmeg
• 1 tsp. of ground sage
• S+P, to taste

How to:

• Heat vegetable stock in a small saucepan over medium heat
• Heat 1 tbsp. of oil + garlic in a skillet over medium heat, cook until fragrant
• Add spinach leaves and saute for 3-5 minutes
• Remove skillet from heat
• In a large pot on medium-high heat, add 1 tbsp. of olive oil + onion and cook until fragrant
• Turn heat to low-medium, add arborio rice, stir
• Stir in wine
• Add one ladle full of stock, stir and cook until almost absorbed
• Continue slowly adding stock until rice is tender, stir constantly
• Once rice is tender and cooked through, add pumpkin + stir
• Add butter + parm-reg + nutmeg + sage
• Add spinach back the pot, stir to combine, season with S+P to taste
• Serve with a tad more parm+reg & EAT