Risotto with Goats Cheese and Butternut Squash

During the winter I enjoy a meal that is both savory and hearty.  I was inspired one night when I was looking in the refrigerator and saw some roasted butternut squash that I made the previous evening. What resulted was a risotto that had the savory taste of goat cheese, the sweetness of roasted butternut squash and the creaminess of the risotto.   

Makes 4-6 servings.

Roasted Butternut Squash

1 Medium Butternut Squash

2 TBS Olive Oil

½ tsp Kosher Salt

¼ tsp Ground Black Pepper

Risotto

6 C Chicken Broth (simmering on stove)

1 TBS Olive Oil

1 Small Onion (diced)

3 Cloves of Garlic (minced)

2 C Arborio Rice

½ C Dry White Wine

2 oz Goat’s Cheese (crumbled)

Directions for Roasted Butternut Squash

If you have left-over roasted butternut squash, dice it into ½ inch squares until you have enough to fill 1 cup. If you are starting from scratch preheat oven to 425°F.

Cut the ends off of the butternut squash then peel completely. Cut the squash in half and remove the seeds. Slice the squash into ½ inches thick slices – they will look like half moons. Place the slices in a bowl and coat them with the olive oil, salt and pepper, coating each slice completely.

Cover the bottom of a rimmed baking sheet with aluminum foil. Lay the slices on the baking sheet in a single layer.

Place in the preheated oven for 35-45 minutes or until soft and they have started to brown at the edges. Flip halfway through. After they have cooled, dice the slices into ½ inch squares until you have enough to fill 1 cup. Save the remaining butternut squash for another dinner.

Directions for Risotto

Put the chicken broth in a small saucepan and bring to a low simmer. 

In a large saucepan heat the oil over medium-high heat and fry the onions until the onion is translucent. Add the garlic and cook for 30 seconds. Add the rice and cook for an additional 1 minute.  Reduce the heat to medium and add the white wine.  Keep stirring until all liquid is absorbed, about 3-4 minutes. 

Add 3 cups of the hot chicken broth to the rice and continue to stir until the liquid is almost absorbed.  At this point you will see patches of the sauce pan as you stir.  It will probably take about 7-8 minutes.   Add additional hot broth ½ cup (I add a ladle full) at a time, until the liquid is absorbed after each addition.  It will take longer and longer for the liquid to be absorbed after each addition. 

As soon as you have added the last bit of hot broth add the diced roasted squash and the goat’s cheese.  Quickly stir until the cheese has melted and everything is creamy and hot.  Serve immediately.

To print a copy of this recipe go to Risotto with Goats's Cheese and Roasted Butternut Squash.