This was an everything-but-the-kitchen sink kind of recipe–couple of Brussels sprouts here, some carrots over there, butternut squash frozen and ready to use. I whipped up a batch of Autumn Veggie Risotto yesterday because we had the most random produce and veggies in our fridge and freezer. The rainy, cold weather and upcoming football game created the perfect setting for a hearty dish. Risotto is comfort food at its finest. No need for heavy cream or cups of cheese to create a rich meal. The continuous stirring breaks down the rice’s starches to give risotto its gelatinous consistency and creaminess. I stirred in some mascarpone cheese leftover from making vegetable bolognese. The flavors of the vegetables speak for themselves accentuated by Parmesan cheese’s sharp bite.