Autumn Squash Risotto with Goat Cheese
Oh wow sounds great huh? I found this recipe online and decided to ‘tweak’ it a bit and sub out some of the butter and use goat cheese instead. Also, I’ve been using Smart Balance spread when sauteing It will give the risotto a little more tangy taste with the goat cheese, but it is a great accompaniment to the squash.
Serves 4-6 people
6-8 cups chicken broth (use vegetable broth for vegetarian option)
3 Tbsp Smart Balance or unsalted butter
1 Tbsp Olive Oil
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced/cubed
2 cups arborio rice
1 cup dry white wine (1 glass for cook)
1/2 cup goat cheese,, crumbled
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt & pepper
- Heat broth in medium sized saucepan and keep warm over low heat. Melt 3 Tbsp of Smart Balance/butter in a large saucepan with the 1 Tbsp of Olive Oil; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
- Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Sip glass of wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Make sure the have enough broth to not burn rice.
- During the last minutes of cooking, add
remaining tablespoon of buttergoat cheese, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt & pepper to taste. Sprinkle with extra chives (or basil chiffonade) Serve with remaining grated Parmesan.
Serve with a chilled glass of Chardonnay or Sauvignon Blanc.
Adapted from a recipe by Biba Caggiano, published in the Sacramento Bee, May 1988.
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