Have you Thanksgiving'ed yet?
If you are still on the market for a side dish, I've got you covered! I present to you...the Butternut Squash Risotto with Goat Cheese! Now, if you are not one of those people that keeps ingredients around so you can make risotto, you can still make this after Thanksgiving and I won't tell a soul. If you, like me, always have arborio rice and goat cheese on hand, then let's talk.
Since Fall began, I've been super extra with making pumpkin/butternut squash/spiced things. I just can't get enough this season and I'm not letting it go just yet. This particular recipe doesn't call for a ton of ingredients which is excellent because I like to spend my free time eating. Less talk, more action. This recipe does require some babysitting, but you can stir the risotto periodically as you wait for the rice to absorb the liquid. I find that I like to taste test glasses of wine while I wait. But you can do whatever you like. No judgements here.
So make sure you don't leave out this amazing option for your Thanksgiving feast. And hey, if it's too late to add this to your table, I still suggest preparing it before winter is over!
Butternut Squash Risotto with Goat Cheese
makes 6-8 servings
- 1 cup arborio rice
- 1 tablespoon olive oil
- 4-5 cups chicken stock
- 1/2 cup diced onions
- 1/2 butternut squash, peeled and grated with a cheese grater
- 1 cup crumbled goat cheese
- salt, to taste
- freshly cracked black pepper, to taste
1) In a medium sized pot over medium heat, bring the chicken stock to a simmer. Turn the heat to low so the stock continues to simmer.
2) Meanwhile, in a large pot or saucepan, heat the olive oil through. Add the onion and the butternut squash. Saute together for about 5 minutes, or until the squash is tender.
3) Pour in the rice and stir well to incorporate. Allow the mixture to cook for 2-3 minutes.
4) Slowly ladle in the stock, 1/2 cup at a time. Each time more stock is added, ensure that the stock is absorbed by the rice before adding another. Stir the rice mixture periodically.
5) Continue to do this until the rice is completely cooked through. You may not use all of the stock.
6) Remove the pot from the burner and stir in the goat cheese, salt and pepper. Serve warm.
--recipe slightly adapted from Eat Live Run