Butternut Squash and Goat Cheese Risotto

I’ve been really excited to share this recipe with y’all for almost a week now!

I made this to accompany some roast chicken we were having last week and I’m so glad I decided to snap photos while I was cooking because it turned out phenomenal. Adam absolutely loved it and I relished the leftovers for several days after. Creamy risotto plus butternut squash and goat cheese? Yes, please.

I think I told you guys how we joined a local CSA and I’ve been having a blast finding creative uses for all of our weekly veggies. I signed us up last month because I really wanted to focus on eating more veggies as a family this year. I feel like so often I get in a total veggie rut and just keep buying the same packaged salad mix week after week. It gets boring real quick around here. This has totally gotten me out of my rut! In an effort not to waste, we’ve been eating some great vegetable dishes with our dinners and the cost {$18 / week} is doable considering everything is organic and that’s how much I usually spend on produce weekly at the store any way. We love cooking “from the farm” and everything is so, so fresh. I highly recommend seeking out a CSA in your area! It’s really fun and healthy.

I’m sure you can see where this is going but last week I was so excited to find a big ol’ butternut squash in the basket! Not wanting to simply roast it like I usually do, this risotto came to life!

I decided to grate my butternut squash on a box grater before cooking it slow with the risotto rice for maximum creaminess. Easy and keeps it a one pot dish, which I always appreciate.

Little flecks of golden squash become permeated through the risotto, giving you butternut flavor in every creamy bite! Just look at how pretty the end result is. These photos are making me hungry.

If you want tips on how to create super creamy risotto at home, I wrote this post a few years ago on the topic. I ADORE risotto and love making it myself because it forces me to just stand there and focus on the task in front of me, instead of my mile long to-do list. It’s very meditative, actually. Just slowly pouring broth and stirring until each grain of rice is plump and tender.

The last step is adding in the goat cheese! I went heavy on it because I’m a true addict. So, so, so good. If you’re a goat cheese fan, you must try this variation ASAP! Adam thought it tasted almost like macaroni and cheese…with a sneaky veggie addition!

I can think of so many things this risotto would pair great with! Roast chicken is an obvious. I’ve also been known to eat a big bowl of risotto as my main course and call it a night. Seared shrimp or scallops would be nice on top, as well.

Butternut Squash and Goat Cheese Risotto

serves 4-6

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Ingredients:

1 cup arborio rice

1 tbsp olive oil

3 1/2 -4 cups chicken stock

1/2 cup dry white wine

1 shallot, finely minced

1/2 butternut squash, peeled and grated with a cheese grater

3/4  cup crumbled goat cheese

pinch of sea salt, to taste

Directions:

Heat the olive oil in a medium pot over medium high heat. Once hot, add the mined shallot and the grated butternut squash. Saute for about 6 minutes, until shallot is translucent and grated squash is tender. Add the rice and stir well. Cook for about 2 minutes.

Add the white wine and cook until all is absorbed, stirring constantly.

Then, add the stock, a quarter cup at a time (a ladle does this job nicely), stirring continuously over medium heat. Add more stock once the previous amount has been completely absorbed by the rice. Continue this pattern until you’ve used all of the stock, and the rice has cooked through.

When the rice has finished cooking, remove pot from the stove and stir in the goat cheese crumbles. Season with salt to taste and serve.

Time:

45 minutes