![Butternut Squash Risotto with Goat's Milk Gouda](https://cdn.statically.io/img/www.foodandwine.com/thmb/mZptjgaShQ-Nv4WCylSCEbsaGSE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-butternut-squash-risotto-with-goats-milk-gouda-03d4d7831077411ea33665fcfdfa611a.jpg)
Ingredients
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6 cups chicken broth
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2 tablespoons extra-virgin olive oil
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1 yellow onion, finely chopped
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One 2-pound butternut squash, peeled, seeded and chopped into 1/2-inch cubes
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1 cup arborio rice
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1/2 cup dry vermouth
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4 ounces goat's milk Gouda, shredded (about 1 1/2 cups)
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Salt
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Freshly ground black pepper
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Chopped fresh chives, for serving
Directions
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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.
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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.
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Add the rice and stir to coat with the oil and juices. Stir in the vermouth and cook, stirring, until evaporated.
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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.
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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.