A Delicious Fall Risotto

I am risotto obsessed. As soon as the weather starts to turn chilly, I happily swap out salads and light, no-cook meals for hearty fare. To me, risotto is one of the most lovely dishes: Its soft, tender texture and creaminess always seem to hit the spot, particularly on a fall night. But even a dish seemingly so perfect has a downfall: It takes too long to prepare! Lucky for us, the Real Simple test kitchen created an almost-hands free recipe, so you can do something else (like actually take a minute to kick your feet up and relax) rather than hover over a pot of Arborio.

The recipe, Low-Maintenance Risotto, is the perfect base for adding your own seasonal ingredients. Made just with a little butter, an onion, white wine, chicken broth, and Parmesan, it’s a simple mixture that tastes delicious on its own or bulked up with fresh vegetables. I had Swiss chard and mushrooms in my refrigerator, so I decided to fold them in, which gave the dish a meaty, satisfying texture. But the possibilities are endless: you could add squash, sweet potato, a leafy green, the list goes on. Below, my experience, in pictures.