Butternut Squash Risotto with Spinach, Goat Cheese, and White Zinfandel Wine (original)
Ingredients (serves three):
1 cup uncooked arborio rice
1/2 cup White Zinfandel wine (I used Tisdale)
3 cups Reduced-Sodium Chicken Stock
2 Garlic Cloves, minced
Salt and pepper
8 oz. Frozen Butternut Squash
2 cups Fresh Spinach, chopped
2 oz. Soft Goat Cheese (I used Chavrie)
(Optional: Chopped Baby Bella Mushrooms, cooked)
Sauté the garlic in canola oil over medium heat in a dutch oven (or large sauté pan).
Add the arborio rice to the pan and lightly toast for 1 minute.
Stir in the wine and let reduce.
Stir in the chicken stock, one 1/2 cup at a time, letting most of the liquid be absorbed before adding more.
(You may or may not need all 3 cups, test for doneness occasionally).
Meanwhile, cook butternut squash according to package directions; drain and set aside.
When rice is very close to being done, stir in butternut squash (remember that the squash has extra moisture).
Add more stock if necessary.
Add chopped spinach, goat cheese, salt, and pepper to the risotto.
Continue stirring until goat cheese is completely melted and spinach is fully cooked (about 2 minutes).
(Calories in One Serving = 288)