Butternut Squash and Goat Cheese Risotto

So I am going to keep this quite simple.

First, risotto is made with Arborio rice. If you shop at Publix, they carry this rice and it comes in a red/green/clear bag.

Follow the risotto instructions on the bag. Easy peasy.

(most risottos tell you to use “warm” chicken stock. I never do that. I just use room temp stock from a box. I have listed the ingredients below for both risotto and add ins, look at bag of rice for quantities. :)

Ingredients: 

1 bag arborio rice

1 onion

fresh garlic

white wine of your choice

32 oz box, chicken stock

unsalted butter

fresh Parmesan cheese

olive oil

1 butternut squash

1 4oz log goat cheese

1 handful fresh basil leaves, confettied

First, risotto is made with Arborio rice. If you shop at Publix, they carry this rice and it comes in a red/green/clear bag.

Follow the risotto instructions on the bag. Easy peasy.

(most risottos tell you to use “warm” chicken stock. I never do that. I just use room temp stock from a box. I have listed the ingredients below for both risotto and add ins, look at bag of rice for quantities. :)

If you want to make it butternut squash/goat cheese/basil……before starting risotto, start cooking squash. Squash and risotto take same time to cook. You can EVEN roast your squash ahead of time and let it chill in fridge.

·         Cut butternut squash in half lengthwise, remove seeds and sprinkle with olive oil, salt/pepper.

·         Place on foil lined cookie sheet and bake @400 for about 30 minutes or until fork tender.

·         Allow it to cool, then cut out in small bite sizes.

·         (a lot of people like to peel/dice their squash before baking, but I find it to be quite difficult. Totally your call)

·         Once risotto is finished cooking, stir in squash and one small log of goat cheese broken into small pieces.

·         Top with fresh basil when serving! J