Butternut Squash Goat Cheese

I discovered this risotto on a chilly October evening when I had an abundance of butternut squash from the farmers market and a block of creamy goat cheese that seemed to be calling out for something special. The combination emerged almost by accident—I was stirring the rice, thinking about what would balance its earthiness, and then it clicked: tangy, bright goat cheese would be the perfect counterpoint. Now it's become my go-to when I want something that feels both comforting and a little bit luxurious.

I made this for friends who said they weren't risotto people, convinced it was too fussy or too heavy. When they tasted it and immediately asked for seconds, I realized that the butternut squash and goat cheese combination had converted them entirely. One friend even asked if I could make it again the next week—and I absolutely did.

Ingredients

• Butternut squash: Roasting it first caramelizes the edges and concentrates the sweetness, making each bite more flavorful than if you added it raw.
• Arborio rice: This starchy rice variety is essential for risotto—it releases its starches gradually, creating that signature creamy texture without adding cream.
• Goat cheese: Use the crumbly kind rather than the spreadable version; it folds in beautifully and gives you delightful little pockets of tanginess throughout.
• Vegetable stock: Keep it warm in a separate pot so each ladleful incorporates smoothly and the rice cooks evenly.
• Dry white wine: A crisp, unoaked wine works best—something you'd actually drink because the rice will absorb all its flavor.
• Parmesan cheese: Freshly grated makes a real difference; the pre-grated stuff has anti-caking agents that prevent it from melting as smoothly.
• Fresh thyme: It adds an earthy note that ties everything together, but dried will work if that's what you have on hand.

Instructions

Roast the squash until golden:

Toss your diced butternut squash with olive oil, salt, and pepper on a baking sheet and roast at 200°C (400°F) for 20–25 minutes. You want the edges to be lightly browned and caramelized—this is where all the flavor lives.

Build your flavor base:

Heat olive oil and butter in a heavy saucepan over medium heat, then cook the onion until it becomes translucent and soft. Add the minced garlic and thyme, stirring just until fragrant—you'll smell the moment it's ready.

Toast the rice:

Stir the Arborio rice into the pan with the aromatics and cook for about 2 minutes, stirring constantly. The grains will look slightly translucent at the edges, which means they're ready to accept liquid.

Add the wine:

Pour in the dry white wine and stir until it's mostly absorbed into the rice. This takes just a few minutes and adds a subtle depth that makes people wonder what your secret ingredient is.

Coax out the creaminess:

Add your warm vegetable stock one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. After about 18–20 minutes, the rice should be tender but still have a slight bite to it—this is al dente risotto.

Bring it all together:

Gently fold in your roasted butternut squash, then turn off the heat and add the goat cheese, Parmesan, and remaining butter, stirring until everything is creamy and cohesive. Taste and adjust the seasoning with salt and pepper.

Serve immediately:

Risotto is best eaten right away while it's hot and the texture is at its creamiest. Garnish with fresh thyme and a crumble of goat cheese if you're feeling fancy.

Save

There's a moment in risotto-making when you stop thinking about the recipe and start thinking about the people you're cooking for. That's usually around minute fifteen, when the kitchen fills with the smell of wine and thyme and you realize that something simple and honest is becoming something beautiful.

Why Butternut Squash Matters Here

Butternut squash has a natural sweetness that deepens when roasted, but it doesn't overpower the dish the way pumpkin might. It adds texture and body without making the risotto feel heavy, and its subtle earthiness complements the tangy goat cheese perfectly. The color is beautiful too—all those golden-orange notes make the finished dish look intentional and elegant.

The Goat Cheese Secret

Goat cheese is the unexpected element that transforms this from a nice risotto into something memorable. Its tartness cuts through the richness of the butter and Parmesan, and it creates a flavor complexity that makes people pause between bites to figure out what they're tasting. I learned this the hard way by trying it with just Parmesan first, then realizing the goat cheese was what had been missing all along.

Timing and Flexibility

The beauty of this dish is that you can prep the butternut squash hours ahead of time, and then the whole cooking process only takes about twenty minutes of active attention. If you need to make substitutions, roasted sweet potato works beautifully in place of squash, and any creamy cheese with personality—like crumbled feta or ricotta salata—can stand in for the goat cheese if that's what you have.

• Add a splash of cream at the very end if you want extra richness, but taste it first because it might be creamy enough already.
• Toasted walnuts or pecans on top add a nutty crunch that makes the dish feel more complete.
• This pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio, either in the glass or stirred into the pan.

Save

This risotto has a way of bringing people together around the table, whether it's a quiet weeknight or a special dinner. It's the kind of dish that reminds you why cooking for others matters.

Common Questions

→ How do I achieve a creamy texture in risotto?

Stir the Arborio rice frequently while gradually adding warm stock, allowing each ladleful to absorb before adding more, which releases starch creating creaminess.

→ Can I substitute butternut squash with other vegetables?

Yes, sweet potato works well as a substitute, providing similar sweetness and texture when roasted.

→ What cheeses enhance this dish's flavor?

Goat cheese brings tanginess and creaminess, while Parmesan adds a salty, nutty depth. Both complement the roasted squash beautifully.

→ Is this dish suitable for gluten-free diets?

Use gluten-free vegetable stock to ensure the dish remains gluten-free, as Arborio rice and other ingredients are naturally free of gluten.

→ What herbs pair best with butternut squash and goat cheese?

Fresh thyme is recommended for its subtle earthiness that balances the sweet squash and tangy cheese.

→ How can I add texture to this creamy risotto?

Sprinkle toasted walnuts or pecans on top for a pleasant crunch and an added nutty flavor.