I had tried a similar recipe for a butternut squash risotto involving pancetta and chicken broth. The result was tasty, it made a very bacon-y risotto. But it was one dimensional, bacon and rice. The broth had also become concentrated making the risotto a little salty. This dish had promise. I wanted to highlight the sweetness of the squash and by caramelizing the onions this brought out the right flavor. To counter the sweetness, the tart creaminess of the goat's cheese adds a wonderful balance. Butternut Squash, Caramelized Onion, Goat's Cheese Risotto 1 onion, thinly sliced 4 Tbs butter 1-2 garlic cloves, minced 1 cup coarsely chopped mushrooms 1 cup rice 1 1/2 cups diced butternut squash 1 cup white wine + 2 cups boiling water goat cheese additional 2 Tbs. butter salt and pepper to taste Caramelize the onions in half the butter over medium low heat (15-20 minutes). Add mushrooms and garlic with butter and saute for a minute or so until the mushrooms start releasing liquid. Stir in rice until fully coated. Add squash. Add one third of the white wine and water mixture and simmer over medium low heat until liquid is absorbed. Repeat with each third of the liquid. Season with salt and pepper to taste. Once liquid has been absorbed add 2 Tbs of goat's cheese and 2 Tbs of butter and stir until melted and incorporated. Served garnished with crumbled goats cheese.