Recipes Butternut Squash Risotto with Goat's Milk Gouda 4.0 (4,880) 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 Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Guy Ambrosino Active Time: 40 mins Total Time: 55 mins Yield: 6 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. Rate it Print