Butternut Risotto - Chef Kim

By draingal

Ingredients

• ½ Cup Diced Spanish Onion
• ½ TBSP Fresno Chili Brunoise
• 1 TBSP Chiffonade Sage
• 2 TBSP Butter
• 1 ½ Cups Arborio Rice
• 3 TBSP Roasted Butternut Squash
• 1 TBSP Dried Cranberry
• ¼ Cup Baby Spinach
• 2 TBSP Goat Cheese, Divided
• Chicken Stock
• Parmesan Cheese, as needed.

Preparation

Step 1

1. In a medium sauté pan add butter over medium heat. Add onions, chilis
and sage
2. Sweat onions and chilis for 1 to 2 minutes
3. Add your Arborio rice and begin to toast over medium high heat, stirring
often. 3-5 minutes. Season with Salt and Pepper.
4. Add chicken stock 1 4-ounce ladle at a time. Stirring constantly.
5. Repeat this process for 20-30 minutes until risotto is tender and cooked
through.
6. Add squash, cranberries and spinach. Stir in and incorporate into the
risotto. Check for seasoning.
7. Stir in half the goat cheese and a little bit of parmesan cheese to tighten up
the risotto, getting the consistency you want.
8. Plate risotto and garnish with remaining goat cheese.