This Baked Butternut Squash Risotto requires ZERO stirring! Loaded with tender butternut squash, meaty pancetta and crispy sage leaves, this risotto is easy AND delicious!
Being a food blogger is a very strange job/hobby. There are no clearly defined rules. In most cases, it is just one person, their kitchen, camera and a computer; translating their creativity into words and photographs, and sharing it via the internet. Basically, it is a creative concept and process, materialized. It is our creative outlet.
No one tells us what to write, what is appropriate to share, or how much of ourselves we should put out there. If you don’t blog, you probably don’t realize how vulnerable it leaves us… open to both criticism and praise.
I’ve followed some blogs loyally for years, others sporadically, and some just for the past a few months. I am constantly discovering blogs, both new and old.
I am not ashamed to admit that I compare myself to other blogs all the time, and I’m constantly feeling inadequate.
How can I differentiate myself? How can I stand out from a crowd of thousands of food bloggers?
I’ve hit many lows where I have felt like quitting. But, I never do.
The main reason I hold steadfast, is all of you reading this. Even if you never leave a comment, or we have never “met”, I have a deep seeded love and appreciation for you.
For those of you who do leave comments, and you fellow bloggers who visit this site often, your support of NSN has brought so much joy into my life.
But, regardless which of those categories you fall into, I just wanted to say, whole heartedly, thank you.
Thank you for all the smiles you have put upon my face. Thank you for reminding me the struggle is worth the reward. Essentially, thank you for being you. I <3 you!
With that said, let’s get to the reason 97.965% of you are here. The food. 😉
I promise all that sappy rambling I just forced upon you is worth it, because today’s recipe is a killer and easy.
Baked Butternut Squash Risotto with Pancetta & Sage
Risotto is one of my favorite dishes, and ever since I discovered the easy bake method (not to be confused with that oven of the 90’s for kids) years ago, I tend to prepare it pretty often come the fall season.
I blogged about my discovery of baked risotto, but in case you missed it, I was extremely reserved at first. Coming from a culinary background, I didn’t think it was possible to create a creamy risotto without constantly stirring and slowly, steadily incorporating a warm stock. I was pleasantly surprised to find out it is not just possible, it is just as delicious as it’s needy, stove top counterpart.
Needless to say, I haven’t stood over a stove to make risotto in years. And you shouldn’t either.
This butternut squash risotto is one of my favorites, and the flavors completely scream, “autumn”.
This risotto is a perfect marriage of sweet and savory. It is earthy, a tad salty, a touch cheesy, impeccably rich, and completely creamy-dreamy.
The baked risotto melts in your mouth like buttah, and will make you have a “When Harry Met Sally” diner moment, so consumers beware.
While the garnish of crispy sage leaves is completely optional, as there is sage in the actual risotto, I highly recommend you take the extra 1 minute to make them. (Read: not really an option, more of a kind demand). Like I said, it takes ONE minute to crisp them up, yet they add SO much flavor and the appropriate amount of herbaceous crunch!
How long will risotto last in the fridge?
While risotto is definitely at its finest when it is served fresh, you can store leftover risotto in the refrigerator. Risotto can be kept in an airtight container in the refrigerator for up to 3 days. If you omit the pancetta from this baked butternut squash risotto and make it a vegetarian dish, you can store the leftovers in the fridge for up to 5 days.
How to reheat risotto?
Fair warning, as I stated above, reheated risotto will not taste exactly the same as it did when it was served fresh! But, that doesn’t mean you can’t reheat it.
To reheat leftover risotto, you will need 1/4 cup of broth for every 1 cup of cooked risotto. Bring the broth to a boil in a pot on the stove. Add in the risotto and stir for a few minutes, or until the risotto is warmed throughout. If the risotto is still too thick for your liking, add in more broth, one tablespoon at a time, until desired consistency is reached.
If you don’t want to be bothered reheating risotto, using the cold risotto to make arancini is a fabulous idea!!
Can you freeze baked risotto?
Cooked risotto (or any rice for the matter) can become hard when frozen and the texture of the risotto will become grainy and unpleasant. For that reason, baked risotto should not be frozen.
So in the words of Gwen Stefani, ‘What You Waiting For?’? Get your butt into the kitchen. Take the easy route to decadence and bake up some Baked Butternut Squash Risotto! 😉
Until next time, Cheers friends – to easy elegance.
-xoxo-
Cheyanne
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How to make Baked Butternut Squash Risotto 👇
Baked Butternut Squash Risotto with Pancetta & Sage
Ingredients
- 4 ounces Thinly Sliced Pancetta – diced
- 1 (1 ½ - 2 pound) Butternut Squash – peeled, halved, seeded and medium dice
- 6 Large Sage Leaves – roughly diced
- 5 TBS Unsalted Butter - divided
- 2 Large Shallots – minced (about ½ Cup)
- 3 Large Cloves Garlic – minced
- 1 ½ Cups Arborio Rice
- 1 Cup Dry White Wine
- 4 Cups Reduced Sodium Chicken Stock * – warmed on stove or in microwave
- ½ -¾ Cup Parmesan Cheese – freshly grated (depending on taste)
- ¾ tsp Salt , or more to taste - divided
- Fresh Ground Pepper
- Garnish:
- Sage Leaves
Instructions
- Preheat oven to 400 degrees F.
- Place a large skillet over medium heat and add pancetta, cook until crisp, about 3-4 minutes. Use a slotted spoon to transfer the pancetta to a medium bowl. Add squash to the pancetta drippings in the skillet. Season with ¼ teaspoon of salt and 1/8 teaspoon of pepper. Increase heat to medium-high, and cook, stirring occasionally, until tender, about 8 minutes*. Add the sage leaves and cook until fragrant, about 1 minute. Remove from heat and transfer the squash and sage to the bowl with the pancetta.
- Meanwhile: Melt 4 tablespoons of the butter in a large saucepan or Dutch oven, with a tight fitting lid, over medium – medium/low heat. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until soft, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds – 1 minute.
- Add the rice and increase the heat to medium. Cook, stirring occasionally, until lightly toasted and every grain is coated in butter, about 2-3 minutes. Add 1 cup of wine and cook for 2 minutes, stirring occasionally, until the Arborio starts to look creamy in texture. Stir in the stock, increase heat to medium-high and bring contents to a rapid simmer (this will take about 2-4 minutes).
- Cover pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is almost absorbed, about 25 minutes.
- Transfer risotto to the stove top and place over low heat. Gently stir in the butternut squash mixture, remaining 1 tablespoon of butter and ½ cup of the parmesan cheese*. Taste and adjust for seasoning. Transfer risotto to serving bowls, and garnish with additional parmesan cheese if desired. Serve and Enjoy!
- Optional Garnish, Crispy Sage Leaves: Heat ¼ cup of extra virgin olive oil in a small sauté pan over medium high heat. Add sage leaves and fry, 3-5 seconds, until crispy. Remove with a fork or slotted spoon to a paper towel lined plate. Sprinkle generously with coarse sea salt. Use as garnish for risotto.
Notes
*You can substitute vegetable stock for chicken stock
*If the pan seems dry when cooking the squash, add a tablespoon of extra virgin olive oil
*Optional: Stir in a tablespoon of wine to the risotto at the end, with the butternut squash and cheese.
*You can prepare the pancetta and squash mixture a day in advance. Cover the bowl and refrigerate overnight. Allow the mixture to sit at room temperature for 30-45 minutes before using.
Nutrition
I made this last night and it is so good and I am so excited for all my leftovers! Two things I will do differently next time (yes, there will be a next time). One will be to add some nutmeg to the squash. The warm spice will just add that little extra something. I also think I would make extra crispy pancetta to sprinkle on top for serving along with the crispy sage. What’s better than more cured meats? Thanks for this one!
LOVE LOVE LOVE this post, girl. You are amazing and your blog is awesome! Your recipes are so innovative and delish. And the pictures the styling is gorgeous, stunning, beautiful. Cheers to this alluring blogging journey! 🙂
Girl, you better keep goin’, cause I just found you! Always nice to meet kindred spirits even if in the blogosphere. And my, my, my do you have friends! That says somethin’ you know!
I’ve felt all of these things being a food blogger, Cheyanne — every last one! It really is hard to differentiate in food blogger land.com haha, but I really do think we’re all different in our own rite if we stay true to ourselves. Your personality definitely shines here, your photography is gorgeous, and your food always sounds delicious! I can tell you right now this is my kind of risotto. If there’s a butternut squash risotto I’m going to order it, and yours looks way better than most! Pinned. 🙂
Girl, your recipes never disappoint, this creamy fall risotto is no exception and I just want a huge bowl and a big spoon to enjoy it!
Yay! I’m so glad to have you back, Cheyanne! Thank YOU for sharing your creativity and delicious recipes with us every week. I love reading your blog and checking out your latest kitchen masterpieces, including this scrumptious baked risotto. I love the idea that you can bake the risotto rather than hover over the stove endlessly stirring. And I can attest that crispy sage is bomb dot com! This looks like the perfect autumn meal..so hearty and comforting <3 Thanks so much for sharing this neat idea and delicious recipe…I can't wait to give it a go! and WELCOME BACK!!! HUGSSSSS <3 <3 <3
Baked risotto??? Why have I been doing it the freaking hard way? This recipe is too darn perfect for the upcoming holidays and I’m thinking of making it for Thanksgiving. It would be so good with J’s turducken that he does every year. Oh yummy yeah!! About the whole blog thing, you know I have a total love/hate relationship with mine. You, on the other hand, are so talented, creative and an absolutely wonderful, engaging writer with one of the best blogs out there today (and I’m not just saying that because you are my foodie BFF) xoxo 🙂
It is such a strange journey, isn’t it? You are doing such an incredible job though and that’s why we all keep coming back! It’s sometimes hard for us to see our blogs the way others do, the whole picture, the style, the story, the feel. I know I struggle with that myself. Who am I? Right? But reading NSN is always a bright spot in my day. You’re upbeat, positive, fun, and inspirational. And your recipes are bangin’! This is certainly no exception – gimme all the crispy sage leaves!
As a fellow food blogger, trying and trying and trying to turn my little website into a business is a constant effort. There are days as well when I want to crawl into bed and eat a tub of ice cream because my hard work is never quite good enough. But, at the end of the day cooking and photographing is what I love to do. As long as you have the passion, you have the talent. I’m so glad I discovered your blog these past few months – we are in this together.
Reviewing the comment I left I wish I had edited it prior to hitting SEND… horrible goofy typing fingers today! Oh well….
No! You can’t quit, I need you!
I totally get it, sometimes you jus need a break. It’s true that this is our creative outlet and it leave sis open to whatever comes through the internet – good and bad. I swear once I got a bad, nasty comment out of like 16 praiseworthy and that all I thought about. Why did I let that tone nasty person steal my power? I ha dot regroup and a friend told me that I was doing this as another creative outlet, and it’s true. As a designer by day, it’s all digital and the kitchen is just another outlet. I.Love.It.
As I do this wonderful risotto concoction of deliciousness! And not to stand of it stirring, bring on the bake version!
BTW, that last touch on top of the fried sage is pure perfection!
I adore this post and so glad I stumbled by! I have to say, fellow bloggers are my favorite part about this whole blogging journey – and I guess we are all guilty of comparing ourselves to each other- i mean isn’t that what helps us to keep improving. And speaking of comparing – your photos are amazing! I just wanna dive into that baked risotto!
Yesterday, when I was about to publish a comment, my tablet shut down due to the power issues. Such a pity because I was trying a new, ‘nerd’ version of myself. Profound thoughts. No jokes. New glasses too. But when I woke up this morning, I found out I had somewhere lost that version. What a shame – it was a new one, almost never used. If you find it, please send ASAP, along with some delicious food. As for this risotto, it’s scrumptious! I was planning to make the same combo last week, but I had to postpone it a bit. But baked risotto? Never tried! Sounds good, thought.
Cheyanne, this is such a wonderful post! Not just the incredible dish you’ve created, but the sentiment you’ve expressed couldn’t be more right-on. I was reading just nodding my head, thinking, yup, yup, yup, that’s me! I guess what I’m saying is you’re not in it alone – none of us are (that’s something I need to remember to tell myself too). Because if you ever stopped blogging all of these incredible dishes and hilarious stories, I would have to fly all the way from CA to your new home in NC and drag you back into that kitchen and then to the computer 😉 That being said, I take comfort in your self-proclaimed stubbornness to not quit, so fortunately I won’t have to worry anytime soon. xo
I absolutely love your blog, Cheyanne! The recipes, photos, layout and EVERYTHING about it are so amazing. You are so talented, and such a lovely, kind person!!! 🙂 This recipe looks so delicious too, I love risotto, and the flavours in this sound so comforting and perfect for Autumn. Yum!!!
I can say the same, that I can totally relate to what you say, I could not have said it very differently myself. And if you ask me, what makes your blog special, is your bubbling personality. 🙂 I think you definitely stand out, I have found your blog only recently but did not forget it and keep coming back.
The risotto looks incredible! And I totally can relate to your post – it’s very hard as a food blogger to not compare oneself with other and come into ones’ own. After 3 years of blogging, last year I made the decision to kind of put on blinders to what others were doing and made a conscious decision to try and stop comparing myself to others…it’s hard at times, but blogging has been so much more fun this past year since I started doing that. It’s so hard not to get sucked into what everyone else is doing that it starts taking the fun out of it. You’re doing awesome girl, and I’m so glad I happened across your blog this year – best of luck!!!
Love this risotto and love your blog!! I started my blog for the love of food and sharing that love. I’d still do it if no one read it and as long as I still feel that way, I’ll keep doing it. So while it’s nice that some people do actually read my blog, I always try to focus on the pleasure I get from the cooking and photographing and sharing what I love and not worry about the rest of it. It’s not always easy but it keeps me from getting sucked in to the place that takes the fun out of it 🙂
I hear where you are coming from on this post. It’s just basic human nature to compare ourselves to others. But you know what? I’ve totally drooled over your photos many times thinking, geez…I want to get my photography up to her level! I’m being dead serious here. And at the end of the day, the connections we make via our blogs is one of the best parts about it! Sure, it’s nice to get a paycheck and have fun playing with food, but it’s all about the people…that’s what makes our jobs fun. Just do what you do and keep on trucking! There will always be someone out there with more this, that or the other…and you just have to be ok with that, ya know?
Anyhoo, this risotto? Uh, amazing! I need this for dinner tonight…especially baked?? I had no idea!!
I love every single solitary thing about this post. The gorgeous risotto with All The Good Things of course – delectable! – but even more that you put all the thoughts I have on a daily basis into words. I’m so glad I found your delicious site, not only for your great recipes, but even more for your funny, sassy, heartfelt writing. Looking forward to lots, lots, lots more of it – you GO girl! xoxo
The blogging world back be really tough, and I am sure that many of us feel like quitting a lot of the time. But just remember what a great audience you have and that you are a big part of the blogging community. The blogging friends I have made are mainly what keeps me at it.
I love adding butternut squash to risotto too – it’s such a comforting meal.
Thank you Dannii! The blogging community, and fabulous ladies like you are exactly why I keep on keepin’ on! Plus I just love food and sharing! Cheers, girlfriend! <3
I do exactly the same, compare myself to every blog I read… Are my recipes good enough, is my photography as great…blah blah blah. It is actually so terrible that we do that to ourselves, but at the same time it is just human nature. I think we all do that in all aspects of our lives, whether it be about our careers, bodies or in the case our blogs. Your blog truly is amazing!! And this recipe has literally just made me starving haha, I can’t wait to make it for lunch 🙂
Thank you for making me feel normal, Jane! It is in our nature to compare ourselves to others, but I hate doing that! It’s never fun to feel down about yourself! 😉 Also, thank you for the super sweet comment and support! You rock! Cheers, girlfriend – to you!
Dear Cheyanne, I love visiting your little corner of the world here. Love the recipes, love you. What sets you apart, among many other things, is authenticity. Keep keeping on. Gorgeous fall-inspired recipe, friend. XOXO
Well, you already know I adore you Allie and just think you are the sweetest person EVER! 🙂 Thanks for being so supportive and always making me smile! I <3 you! XOXO
so true. we are all our own voice and creativity. I love yours and the pure YUMNESS it brings to our community! Keep inspiring us1
Thank you so much, Lindsay! You know I love your blog, so your kind words are totally appreciated! Cheers, girlfriend!
Such a good post! I think this is a recurring theme for many food bloggers – I am relatively new to it all and it can be so daunting seeing food blogs with such a strong identity or focus. Your blog has a storng identity – I love yours because it is honest and you come through on the pages so we can get to know you without even having met! That is such a beautiful quality in a blog. Also all your foods look AHMAZING! Love it! x
Thank you so very much, Ruby!! You are so sweet!! Daunting is the perfect word for blogging at times! But, it’s people like you who make it fun! Cheers, my dear and thank you so much for stopping by and leaving a kind comment! <3
It’s so difficult not to compare, I do it all the time! Blogging is tough but I am sure it’s love for food and cooking that keeps us going! This recipe sounds delicious and your pictures are beautiful! xoxo
It is totally the love of food, cooking AND all of you that keep me going! Thanks so much for the sweet comment, Manali!! Cheers! P.S. I am still drooling over that Pav you posted!! xoxo
This looks like a perfect dinner! It looks absolutely tasty and comforting! 😉
Thank you so much, Michele! Cheers! 😉
This risotto is stunning! I love sage 🙂 And the fact that this is baked? Whoa.
I also tooootally get what you’re saying about comparison. I try to find qualities in other blogger’s work to emulate rather than feeling bad that I’m not there right now, but it’s SO much easier said than done. I love your blog!!!
Thank you so much, Medha! I totally feel what you are saying! I try not to get down about myself and my blog, but sometimes it is hard! I appreciate your sweet words!!! You rock, girlfriend!! And I love YOUR blog, btw! 😉 <3
Finding out that you don’t need to slave over the stovetop for risotto – very valuable information. As for mentioning that food bloggers leave themselves open to criticism…is that something you’ve experienced much of? I’m very much small potatoes (free wordpress site, posting as a hobby) but I’ve never seen an ill word written about my blog or anybody else’s for that matter. I actually find that sometimes food bloggers are too nice, full of superlatives for average looking food. Is there a darker side to food blogging I’m unaware of?
Thank for stopping by and commenting, James! I haven’t really experienced a lot of criticism on my blog, I have gotten a couple snarky comments though. And, I have heard other people complain about it. But no, there is no scary, dark side to food blogging! Mostly it is what you make out of it! The food blog community itself has been super supportive of NSN and is full of wonderful people! I’m happy to hear that people are overly nice on your site! That’s definitely not a bad thing! Cheers and again, thanks for the comment! 🙂
Cheyanne – Thank you for this post. I have been having a really difficult time trying to balance everything in my life! Blogging takes up a lot of time, especially if you want to really treat it with care. This fall, I began a new job, helped my boyfriend renovate his first home, and attempted to find some sanity in between. It’s difficult to do all of the things we want to. Thank you for sticking with your blog. No Spoon Necessary is such a wonderful space to come and find a sense of positivity and creativity. You’re a kind, thoughtful young lady and brilliant-recipe-maker! 🙂 Keep doing you!
Wow, Erin! You have been craaazy busy! With all that going on, I have NO clue how you have fit in blogging at all! You are seriously impressive! I love your blog too, sweets, so thank YOU for not giving up despite all the craziness in your life at the current moment. I hope it all calms down for you soon! Cheers, girlfriend! And thanks for the kind words! xo
This is what I called soul food! It looks utterly delicious and comforting.
Thank you so much, Angie! Cheers to a fabulous day! 😉
Cheyanne, I think the majority of food bloggers can relate to this post! Here’s what I want to say to encourage you today: You asked “How can I stand out from a crowd of thousands of food bloggers?” And I’m telling ya just keep being your lovely self! Keep writing, keep cooking, keep inspiring! I also want you to know you HAVE carved out a place in the food-blog-dot-com-land! You’ve carved out a place because you’re making a difference. If there is one thing I’ve realized from blogging, it’s that it doesn’t matter how big of a place you carve out, it’s the lives and experiences you have that matter most.
<3 you sweet friend! XOXO
Aww, I <3 you, Lauren! You ALWAYS know how to inspire! Thank you for being your wonderful self!! And for the smile you just plastered on my face! Cheers, lovely! XO
I think you are set apart from other bloggers by your hilarious writing and super unique dishes. You always amp it up to the next level with an extra sauce, garnish, or just mixture of crazy delicious ingredients! Speaking of crazy delicious ingredients, this looks BANGIN’. Can’t wait to try it :). Pinned!
😀 Thank you, Annie! You know I think you are hilarious and I totally adore you and your blog! I really appreciate the sweet words, lovely! And the pin! Cheers, girlfriend! XO
Aaw love this post girl! I had no idea how tough blogging was before and we all hit those moments where we want to throw the towel in. You are doing an awesome job and always know how to bring a smile on my face whenever I stop by 🙂 Your recipes are always on point just like this risotto! It looks amazing girl! xo
Aw, thank you SO much for the sweet words, Kelly!! Your blog is killer and I totally adore you, so thanks for that! 🙂 Cheers to you, my dear! XO
Blogging is definitely one of the hardest things I’ve done (and I’m working on a phd right now) and it can get so frustrating. But I’ve learned that if you do take it way too seriously you hinder your love for it, creativity and drive to go on. So I take it easy…but I will say the comparison game is just hard. With time you get used to others doing their thing and you do yours. Your recipes and pictures are always amazing my friend!! xoxo
I had no idea you were working on getting your PhD, Zainab! WHAAA?? Adorable New baby? Check. Killer blog? Check. Fabulous wife? Check. AND a PhD? DANG girl! Is there anything you can’t do??? I bow down to your greatness!! 😉 Thank you so much for the kind words, and being totally inspiring! XO
Where do I start… so much in this post my dear…! It’s YOUR voice that I come back for. Your funny shenanigans, stories of your boy, life in the country and contemplating naming your house. And of course your creative, mouthwatering recipes. But it’s your voice that makes this space unique, Cheyanne. Another blog could have this same recipe, but it’s because it’s you behind that click of my mouse that keeps me coming back time and time again! So see, there is NO comparison. You are uniquely you my dear! And I’m so glad you are. I’m so glad you’re still doin this! Thank YOU!
This risotto.. I have to say, it’s like pasta, one of my all time favorite comfort foods and I just louuuuve the addition of B Squash in here and that it’s NO STIR – whaaaa? Love it and cant wait to give it a go with that crispy sage… I say YES PLEASE!!
Thank you, Traci! You totally just made my day! For real! 😀 *insert new skip in my step here* I <3 You! Cheers, my sweets - to a day as fabulous as you! And again, THANK YOU! xo
Cheyanne, this risotto looks fabulous and does totally scream fall! And who wouldn’t LOVE the fact that you don’t have to stand over a post and stir, and stir, and stir! PERFECT! Your blog is so much fun to visit. I wish I had your creativity with my recipes! I come to your blog to find inspiration, read your wonderful, funny stories and gather fabulous recipes to share with my family and friends! I know it is so hard to not compare yourself to other bloggers because I do it all the time too. I just remind myself of the fact that I love to cook, and that’s why I started my blog. The other things will all come in time! I tell my boys all the time hard work and practice will always get you what you want! Your blog is on my list of favorites, so please keep it up!! XO
Thank you so much, Mary Ann! BUT, I don’t know what you are talking about! YOU DO HAVE SO MUCH CREATIVITY on you site! Sorry to yell at you. 😉 I LOVE your site and I adore you!! Thank you for making blogging fun! Cheers my dear! XO
I love your blog, recipes and photography! I can definitely relate to your post girl! It is hard not to compare yourself to other blogs, but you are doing great here! Love butternut squash and I’ll definitely try this recipe!
Thank you so much, Mira!!! It’s fabulous ladies like you who make all this frustration of blogging worth it!! 🙂 I <3 You! Cheers!
Well stated! Blogging is, for most of us, a thankless job, but also, as you said, for creative purposes, a necessary one. We all have to stick together- keep up the good work!
Well said on your part too! I agree, we must stick together! 😉 Thank you so much for the kind comment and stopping by! Cheers – to a fabulous day!
I can so totally relate! I am constantly questioning myself and my blog! If I could change something to improve! oh well I agree with Annie when she says that only demonstrate how passionate we are about cooking, about food, I am so thankful we all have at least this way to express ourselves. Thanks to this even if we haven’t met we are close to each other! Hugs girlie!
(Besides You had me at risotto) I love risotto and yours sound amazing!
Thanks, Gaila! I am totally thankful to blogging for introducing me to people like you! You make blogging worth the effort! 🙂 Cheers, sweets – to a fantastic day! HUGS!
This risotto is gorgeous, Cheyanne! I love the butternut squash with the crispy sage leaves! So yummy! Looks like the perfect autumn meal! 😀
Thank you so much, Jess!! Cheers to a beautiful day! 😉
Cheyanne, I’m so glad blogging brought us together so I could read your lovely blog. . and hey, girl, I think everyone can relate to your post today. . my advice for you . . and I know this is hard. . but DON’T compare this blog to others. you just can’t . . because, like you said, there are way too many blogs and you can drive yourself crazy. Just do your thing, write, cook . . and ENJOY it. just do it for the love of creativity and having your own space on the internet. the readers will come. . but mostly just enjoy it. We are creators and get to write stuff and cook! it’s a pretty cool thing!!! and I freaking love this butternut squash baked risotto .. seriously filled with so much deliciousness, I can’t stand it! 🙂
Thank you for the sweet comment, Alice! I am SO glad blogging brought us together as well! I genuinely luv you and your blog! Your writing has a way of making me feel all warm, fuzzy and like I am a part of your family! Or, maybe I’m just creepy? lol! Anyways, thank you for being you! Cheers, girlfriend and thanks again! xo
Ahhhh! Those human moments we all experience; the ones that really really indicate how passionate we are about what we do! I think using other blogs as a comparison for growth has been my greatest teacher. So hear this girlfriend – you cannot leave – you’re one of my favorite teachers! Love all you do – and the amazing recipes you share! So please, keep on keepin’ on! xo
Ooops – and oh yes – this risotto? The Bomb! Okay, now I’m done!
You know I need to take your advice (of course, because you are so dang wise), and start looking at other blogs as inspiration instead of just feeling like crap about myself and NSN. Thanks for the pep talk and the kind words, Annie! <3 I'm not going anywhere, I just wanted to thank all the people, like you, who keep me blogging and make it fun! Cheers, lovely lady- to a day as fab as you! XO
You definitely hit the spot on blogging, Cheyanne! It’s so easy to compare yourself to others, but as we all know, we shouldn’t, because we all have our own styles and different things that we want to get out of it! I’m so happy that I found your blog because you are a fantastic writer and recipe maker! 🙂 This risotto sounds just perfect, Cheyanne! I love the squash and pancetta combo. Delish!
Thank you so much, Gayle! You know I totally adore you AND your blog! It is people like you who make blogging fun and keep me from throwing in the towel! Cheers, my dear! <3
I’m so craving for this right now!! (And it’s only 9am!)
Lol, Thank you, Amy! Risotto is perfectly acceptable for breakfast! Besides, it’s monday! NO RULES! 🙂 Cheers and thanks for stopping by!
Ok. There’s a lot going on here. First of all, I hear you about blogging. It’s definitely a ton of work, but also totally fun and it’s hard not to compare your own blog to some of the super huge ones out there. I’ve considered throwing in the towel myself sometimes because blogging with a full time job is NUTS! But without my website I would have zero creative outlet in my life. So PLEASE do not give up and please don’t leave me or I will have to move next door to the SuBourbon Country Cottage and that will make my commute to downtown Charlotte suck more than it already does. Second. Great minds! I’m loving the butternut lately and have a pumpkin risotto post coming up. However, I have been standing over the stove stirring risotto my whole life and have not yet tried the oven method because I didn’t trust it. Now I do because you told me it works. So there! Keep on keepin’ on because you have fans and friends and I just heart ya! Cheers! Xoxoxoxoxo
I have to be honest, Rachelle- I have NOOOO clue how you have the job you do AND blog. Your a freakin’ ROCK STAR! I’m not giving up by any means, I just wanted to thank you guys for making me smile and keeping me going with this blog! BUT, you can totally move next door! 🙂 I know your commute would suck, but i’m selfish and would love to have you as a neighbor! Anyways, thank you for the kind words! And I can’t wait to see your pumpkin risotto! YUMMMM! Cheers, my dear! XOXO
Dude. I have no idea either. I sleep zero hours. I totally want to be your neighbor without the commute! We need to make that happen! Also, I think I would totally crash my blog without friends like you. 🙂
Aww…your blog makes me so happy, luv! Your recipes are so creative and I love reading all your ramblings! So definitely please don’t quit! Baked risotto = total game changer for me too. I was also hesitant when I first tried it. But now I’m pretty addicted. I mean, no stirring = total win! XO
😀 Thank you so much, Liz! You and your blog make me happy! Plus you know I seriously adore you! I’m totally not quitting, just wanted to say thank you to all of you who make me smile when I am feeling down! I know you do the baked risotto thang too! Hello, great minds! (We just need to make one with Bourbon!). Luv ya girlfriend! XO
Love this post girl! It is SO easy to fall into the comparison trap. I do it, like, DAILY. But your blog is awesome sauce and I love YOU.
I also happen to ADORE squash and sage and pancetta. SO THIS. Pinned!
Awww, I love YOU, Tay!! I compare myself to your blog and feel like poop. lol. Because you totally ROCK my world, and make me drool. 🙂 Thank you for being so awesome though, and SO supportive! Oh, AND for pinning! See, you rock! XO