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Butternut Squash Risotto with Goat Cheese

Butternut Squash Risotto with Goat Cheese is a delicious dinner recipe. Add in some crumbled sausage to make it a bit more hearty.

Ingredients
  

  • 1 cup Arborio Rice
  • 10 oz Butternut Squash shredded or pureed
  • 4 oz Goat Cheese crumbled
  • 1 tbsp Butter
  • 1/2 Vidalia Onion finely diced
  • 4 cloves Garlic minced
  • 1/4 cup White Wine optional but encouraged
  • 4-5 cups Chicken Broth low sodium
  • 10 oz Italian Sausage optional
  • fresh spinach optional
  • Black Pepper

Instructions
 

  • Add butter to a large saute pan. Once the butter is melted, add the diced onion and garlic. Stir until the onion becomes translucent.
  • Add the butternut squash and rice to the pan and stir to mix it with the onions and garlic. Add the wine and two cups of the broth(or 1 cup of broth and 1 cup of water) and cook on medium heat until liquid is almost evaporated. Give this a good stir every couple of minutes so it does not stick to the pan.
  • Once the liquid is almost gone, continuing adding the broth one cup at a time. After you add the fourth cup of broth, you should see that the dish is becoming very creamy.
  • Once the fourth cup of broth has evaporated, the risotto should be fully cooked. The risotto should be soft and creamy, but not watery. If you think the risotto is hard, add a little bit more broth, stir, and cook it for an additional 5 minutes.
  • Remove it from the heat and stir in the cheese. You can also add your sausage and fresh spinach at this time too. Then, taste it and add a little pepper to taste.