Butternut Squash Risotto with Goats Milk Gouda
Ingredients
- 6 cups chicken broth
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- One 2-pound butternut squash, peeled, seeded and chopped into 1/2-inch cubes
- 1 cup arborio rice
- 1/2 cup dry vermouth
- 4 ounces goat's milk Gouda, shredded (about 1 1/2 cups)
- Salt
- Freshly ground black pepper
- Chopped fresh chives, for serving
Instructions
Butternut Squash Risotto with Goat's Milk Gouda serves 6 original recipe by Food & Wine.
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