Butternut Squash Risotto with Goat's Milk Gouda
- ACTIVE: 40 MIN
- TOTAL TIME: 55 MIN
- SERVINGS: 6
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.
- 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)
- Freshly ground black pepper
- Chopped fresh chives, for serving
- 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.