Butternut Squash Risotto with Goat's Milk Gouda Recipe

Name: Butternut Squash Risotto with Goat's Milk Gouda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 goats milk Gouda, shredded (about 1 1/2 cups); Salt; Freshly ground black pepper; Chopped fresh chives, for serving

Servings: persons

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 goats milk Gouda, shredded (about 1 1/2 cups)
Salt
Freshly ground black pepper
Chopped fresh chives, for serving

1
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.
2
Heat the olive oil in a medium heavy pot over moderate heat.
3
Add the onion and cook until translucent and softened, about 5 minutes.
4
Add the squash, cover and cook, stirring occasionally, until the squash begins to soften, about 10 minutes.
5
Add the rice and stir to coat with the oil and juices.
6
Stir in the vermouth and cook, stirring, until evaporated.
7
Begin to add the hot broth, 1 cup at a time, stirring until the broth has been absorbed.
8
Continue adding the broth, 1 cup at a time, until the rice is plump and tender, but still slightly soupy.
9
Add the cheese and stir until melted.
10
Season to taste with salt and pepper.
11
Spoon the risotto into warm bowls, top with chives and serve immediately.

947

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash Risotto with Goat's Milk Gouda falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Risotto with Goat's Milk Gouda

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