Butternut Squash and Goat Cheese Risotto


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


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.


45 minutes