Cheesy Squash Risotto

8 Oct

Even though Los Angeles generally lacks most real seasons, we’re really bucking the trend this year with the Santa Ana winds and 90+F temperatures over the past couple of weeks.

Regardless of what was going on outside, I have been determined to bring at least the smell of Fall in to our home.  So do to that, I whipped up this easy side dish – a cheesy squash risotto.

{Gina’s Take}

In typical risotto fashion, the instructions always call for an arduous 1-cup-at-a-time-broth-process.  No time for that here.  I’m sure the gourmet risotto aficionados will scoff at me, but at the end of the day, it tastes good, it’s creamy, and my husband and I’s bellies were full.

I also loathe extra dishes, so instead of warming chicken broth in a pot on the stove – straight to the microwave for me…less time, less pots {winning}.

In tinkering around with this recipe, I accidentally bought a humongous butternut squash {oops} during one of the trial runs.  The good news is, in case you were wondering, this recipe doubles beautifully, and I was lucky enough to have double of everything on hand to accommodate this, so I didn’t have to go to the grocery store mid-recipe.

Other than some minor chopping/peeling, the recipe is really simple with minimal ingredients.  Plus, since you’re getting the vermouth out of the liquor cabinet….{martini drinkers, rejoice}!

Simple, nutritious, Fall comfort food…give it a try & let me know what you think!

{Pretty Little Tip}

Definitely weigh the squash at the grocery store to get the proportions right out of the gate – otherwise you’ll have leftovers for a week!

{Bonus Tip}

My fave way to tackle butternut squash  is with a veggie peeler {I use this one} to remove the outer skin – it’s so much easier & safer than a knife!


Recipe adapted from Food & Wine

Cheesy Squash Risotto
  • 2 Tablespoons extra-virgin olive oil
  • 1 Yellow onion, finely chopped
  • 1 2lb butternut squash, peeled, seeded and cut in to ½-inch cubes
  • 1 Cup arborio rice
  • ½ cup dry vermouth
  • 6 Cups chicken broth, warmed
  • 4 Ounces of Goat Cheese
  • Salt & Pepper to taste
  • Chopped fresh chives or green onions for topping
  1. Heat the olive oil in a medium pan over medium to medium-high heat.
  2. Add onions and cook for about 5 minutes, or until they soften, stirring regularly.
  3. Then, continuing to stir, add in the squash and cook for another 10 minutes, until it begins to soften.
  4. Next stir in the rice and vermouth, coating evenly, and simmer until the vermouth evaporates.
  5. Then, slowly pour in the chicken broth and allow the rice has been mostly absorbed, but still slightly soupy/creamy.
  6. Remove from heat and immediately stir in the goat cheese until fully incorporated.
  7. Season with Salt and Pepper to taste, and top with fresh chives or green onions.


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