Harvest Vegetable Risotto Recipe | Wisconsin Cheese

Ingredients

• 1 1/2 cups cubed butternut squash (1 small)
• 1/2 pound Brussels sprouts, trimmed and halved
• 2 medium rainbow carrots, halved and sliced
• 2 tablespoons olive oil
• Salt and pepper
• 4 cups chicken stock
• 3 tablespoons butter, cubed
• 1 medium shallot, finely chopped
• 1 1/2 cups uncooked arborio rice
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 3/4 cup heavy whipping cream, whipped to stiff peaks
• 4 ounces Roelli Little Mountain cheese, shredded (1 cup)
• 2 ounces Roelli Dunbarton Blue® cheese, shredded (1/2 cup)
• 1 cup fresh baby arugula or baby spinach
• 1 teaspoon minced fresh sage
• 1/2 teaspoon minced fresh thyme
• 1/3 cup pecan halves, toasted and coarsely chopped
• Additional Roelli Dunbarton Blue® cheese, shaved