Creamy Butternut Squash and Goat Cheese Risotto

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(4 servings)

Risotto is typically made with a starchy short grain rice such as arborio. Hot broth is added in small amounts and cooked until it's absorbed into the rice, creating a creamy consistency. Usually, you can count on using about 4 cups of broth for every cup of rice.

This isn't a dish you can cover and leave as it requires constant stirring as the liquid is absorbed. It takes about 30-40 minutes to make and the time spent is well worth the result, I think.

4 cups vegetable broth
1 butternut squash (about 1 lb)
2 tsp butter
1 sweet onion, diced
1 clove garlic, minced
1 1/4 cup arborio rice
salt to taste
1/4 tsp freshly ground black pepper
1/2 tsp rubbed sage
1/2 cup dry white wine
about 5 oz soft goat's cheese, (it was a small package, so give or take a bit)

Preheat oven to 375°F.

Cut the squash into quarters and scoop out the seeds. Place on a cookie sheet and bake for about 30 minutes. When they are cool enough to handle, remove the skin and cut into small  1/2 "cubes, (don't worry if the squash seems undercooked in parts). Alternately, you could skip this step and just remove the skin and seeds and shred them. I don't like fighting it out with the tough skin, so I just throw them into the oven to make the removal easier.

Heat the broth and add the squash. Cook for about 5 minutes, then lower the heat to keep hot.

Melt the butter over med-low heat in a non-stick skillet, and add the onion and garlic. Saute until the onion is light brown in colour, about 10 minutes.

Raise the heat to medium and add the rice, salt, pepper and sage. Stir well until the rice is evenly coated with the onion mixture.

Add the wine and stir frequently until most of the liquid is absorbed. Reduce to heat to about medium low and add the broth mixture by the ladle, and continue to cook and stir until the liquid is absorbed after each addition.

When the risotto is practically done, add the goat cheese and stir well. Let the risotto stand for 2-5 minutes, then serve.