Seafood & Butternut Squash Risotto

The leaves are changing and I wanna eat butternut squash. Shrimp and scallops make it so much better, especially with creamy risotto. Risotto really doesn't take that much effort to cook...this is restaurant quality in your own kitchen!

1 cup Arborio rice
3 1/2 cups of chicken broth
1/2 cup dry white wine
1 small onion, diced
2 cloves garlic, minced
1 tsp sage
6 sea scallops, cut in half or quarters
4-5 medium sized shrimp, tails off and cut in half
1 handful of mushrooms, chopped into chunks
1/2 butternut squash in 1/4-1/2 inch cubes

1. Pour the broth into a saucepan and heat at medium high.

2. In a different medium sized saucepan, saute the onion in a little olive oil. Add garlic once the onion starts to get soft. Add the sage and mushrooms and continue to cook until mushrooms get softer.

3. Add the rice to the onions and mushroom mixture and stir until it turns a light brown.

4. Add the wine to the rice and simmer until reduced by half.

5. Using a ladle, add about 1/2 cup of the hot broth to the rice and stir. Simmer and still frequently until the broth is almost absorbed. Then add another ladle of broth and repeat the process until all of the broth has been used and the rice starts to soften.

*Be careful not to let too much liquid evaporate in between the addition of broth...it'll make the rice sticky and pastey instead of creamy.

6. When you're down to about 2 ladles of broth left, add the squash. The squash should soften up by the time the risotto is done.

7. When about half of the final ladle of broth has been absorbed, add the scallops and shrimp. Stir gently until the liquid is absorbed and the risotto is creamy. Add salt and pepper to taste.