So if you want to be that effin' happy, take the time to make this dish. It's worth it. And thanks to my risotto master husband for the assist. You really did me a solid there towards the end.
1/4 cup olive oil
3 cloves garlic, minced
1 shallot, minced
1 pound arborio rice
1 cup white wine
1 quart vegetable stock
1 quart water
1/2 cup plain soy creamer
6-8 sage leaves, minced
salt and pepper to taste
Optional: Make focaccia out of Brokeass Pizza Dough.
Preheat the oven to 350. Lay the diced butternut squash onto a cookie sheet in a single layer. Bake about 40 minutes or so, or until tender. Puree with a cup of the water and set aside.
In a large flat-bottomed pan, heat the olive oil on medium heat. Add in the shallots and garlic and stir around for about a minute. Add in the arborio rice and stir, toasting the arborio rice until the shallots are transparent and the rice is a little more opaque. Add in the cup of wine to deglaze the pan and allow to cook down until very little of the wine is left in the pan. Add 1 cup of vegetable stock and allow to boil. Stir until it cooks down. Continue this with the stock then the water until the arborio rice is al dente, about 20 minutes or so. Once it's firm but not crunchy, add in the butternut puree. Cook this down until it's drier. Add water and cook the water down if needed to cook the rice to tender. Finish the risotto by adding in the soy creamer, and heating through, then fold in the minced sage. Remove from heat and salt and pepper to taste.
Serve it tall in a bowl. This is also EXCELLENT the next day. Truly.