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Categories:
chicken broth extra-virgin olive oil yellow onion butternut squash Arborio rice goats milk salt freshly ground black pepper fresh chives
Viewed: 26 - Published at: 7 years agoIngredients
- 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
Method
- 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.
