I love the creaminess of risotto, but I just don't always have the time to pull one together. This recipe was so delicious AND so easy!! I used frozen, pre-cooked rice and cubed frozen butternut squash. It couldn't have been simpler. Don't skimp on the fresh sage.....it really adds to the meal. Serve with a nice crusty bread and side salad. Enjoy!!!
**This makes two dinner sized servings or four side servings
10 oz bag frozen butternut squash
1 large sweet apple, cored, unpeeled and sliced (I used a gala)
2 Tbl butter, divided
1 medium onion, diced
2 cloves of garlic, chopped
6 sage leaves, chopped, plus more for garnish
3/4 cup vegetable or chicken broth
1/4 cup heavy cream
1/8 tsp nutmeg
1/2 tsp apple cider vinegar
2 oz goat cheese, plus more for garnish
2 cups cooked rice (I used pre-cooked frozen brown rice that I nuked in the microwave)
Salt & pepper to taste
Bring a large pot of water to a boil. Add a couple teaspoons of salt to the water. Add butternut squash and apple to the water and boil until they are fork tender, around 10 to 14 minutes. Drain the water and add 1 Tbl of butter to the squash and apples and let it melt. Give it a good stir. Season with a little salt and pepper.
Heat 1 Tbl butter in a large pan over medium. Saute onion, garlic and sage for around 10 minutes, stirring occasionally. Set aside.
Puree squash, apples, broth, heavy cream and nutmeg in a blender until smooth.
Pour squash puree over the onion mixture sitting in the large pan. Add the apple cider and goat cheese. Turn the stove on again to a low heat. Stir until the goat cheese is just melted. Add the two cups of cooked rice. Stir until combined. Taste and add salt & pepper to your liking.
Spoon rice into bowls and sprinkle with crumbled goat cheese and a little chopped sage. Enjoy!
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