Butternut Squash Risotto


2 Tbsp unsalted butter
1 sprig fresh sage
2 C chopped, peeled butternut squash (1 small one)
3 large garlic cloves, smashed
1 1/2 C arborio rice
1/4 C dry white wine
4 C low sodium chicken broth (heated)
1 2″ parmesan cheese rind (optional)
1 C coursely chopped gouda cheese, plus extra for garnish
ground pepper
2 C arugula

Heat the butter and sage in a large saucepan. Over medium high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic, and 1 tsp salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Add the rice and stir until the grains are evenly coated. Stir in the wine, and stir. Add the cheese rind. Add 2 ladles of the broth at a time and wait until it is incorporated until you add more, stir often. This process takes awhile. Remove the Parmesan cheese rind if using. Add the chopped Gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved Gouda.

This recipe is from our dear friends the Bunsters. We don’t make it as often, because of my intolerance for dairy, but it is well worth the occasional stomach ache — delicious!


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