Butternut Squash, Rosemary and Goat Cheese Risotto


7 cups vegetable broth
3 Tbsp butter
1 1/4 cups finely chopped onion
2 lbs butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (1 large squash)
2 tsp fresh rosemary, chopped, divided
2 cups Arborio rice (risotto)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/3 cup crumbled goat cheese


  1. Bring broth to boil in a large saucepan. Cover and reduce heat to low.
  2. Melt butter in large, heavy pot (large cast iron skillet is great) over medium heat. Add onion and sauté until tender, about 5 minutes. Add in squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter.
  3. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 3 cups of hot broth, bring to boil.
  4. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/2 cupfuls as needed to maintain consistency and, stirring occasionally, about 18 minutes.
  5. Stir in spinach, cream and Parmesan cheese. Let spinach wilt a bit then transfer risotto to large serving dish. Sprinkle with goat cheese and remaining 1/2 teaspoon rosemary and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s