Butternut Squash Risotto with Goat's Milk Gouda

4.0

(4,881)

Add your rating & review

Slowly cooking the butternut squash along with the rice not only makes this a simple one-pot dish, it allows every drop of flavor to infuse the risotto. Slideshow:

By

Kate Winslow

Updated on October 1, 2014

Butternut Squash Risotto with Goat's Milk Gouda — Photo: © Guy Ambrosino

Active Time:

40 mins

Total Time:

55 mins

Yield:

6

Cook Mode (Keep screen awake)

Ingredients

6 cups chicken broth
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
One 2-pound butternut squash, peeled, seeded and chopped into 1/2-inch cubes
1 cup arborio rice
1/2 cup dry vermouth
4 ounces goat's milk Gouda, shredded (about 1 1/2 cups)
Salt
Freshly ground black pepper
Chopped fresh chives, for serving

Directions

Put the chicken broth in a medium saucepan and bring to a simmer over moderate heat, reduce heat to moderately low and continue to simmer gently.
Heat the olive oil in a medium heavy pot over moderate heat. Add the onion and cook until translucent and softened, about 5 minutes. Add the squash, cover and cook, stirring occasionally, until the squash begins to soften, about 10 minutes.
Add the rice and stir to coat with the oil and juices. Stir in the vermouth and cook, stirring, until evaporated.
Begin to add the hot broth, 1 cup at a time, stirring until the broth has been absorbed. Continue adding the broth, 1 cup at a time, until the rice is plump and tender, but still slightly soupy.
Add the cheese and stir until melted. Season to taste with salt and pepper. Spoon the risotto into warm bowls, top with chives and serve immediately.

Originally appeared: October 2014

Butternut Squash Risotto with Goat's Milk Gouda

Ingredients

Directions

Related Articles