Pheasant and Mushroom Risotto with Butternut Squash and Goat Cheese

1.In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced pheasant breast and cook until browned and cooked through, about 5-7 minutes. Remove the pheasant from the skillet and set aside.

3.In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.

4.Add the diced butternut squash and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the squash is tender and the mushrooms are browned.

5.Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.

6.Pour in the white wine and stir until it is mostly absorbed by the rice.

7.Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

8.Once the rice is cooked, stir in the cooked pheasant, thyme, remaining butter, goat cheese, and Parmesan cheese. Mix until the cheeses are melted and everything is well combined. Season with salt and pepper to taste.

9.Serve the risotto warm, garnished with additional goat cheese and fresh thyme if desired.