Butternut Squash Goat Cheese (Printable)
Creamy risotto blends roasted squash, goat cheese, fresh herbs for a rich, flavorful dish.
# What You’ll Need:
→ Vegetables
01 - 1 small butternut squash, peeled, seeded, and diced into ½ inch cubes
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
→ Grains
05 - 1 ½ cups Arborio rice
→ Dairy & Cheese
06 - 3.5 ounces goat cheese, crumbled
07 - ⅓ cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Liquids
09 - 4 cups vegetable stock, kept warm
10 - ½ cup dry white wine
→ Oils & Seasonings
11 - 2 tablespoons olive oil
12 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and lightly browned. Set aside.
02 - In a large heavy saucepan, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and thyme, cooking an additional minute.
03 - Add Arborio rice to the saucepan and cook, stirring, for 2 minutes until grains are lightly toasted.
04 - Pour in white wine and stir until it is mostly absorbed by the rice.
05 - Gradually add warm vegetable stock one ladleful at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue for 18–20 minutes until the rice is creamy and al dente.
06 - Fold roasted butternut squash into the risotto. Remove from heat and stir in goat cheese, Parmesan, and remaining tablespoon of butter. Season with salt and pepper to taste.
07 - Serve immediately, optionally garnished with additional thyme leaves and crumbled goat cheese.
# Expert Advice:
01 -
- The goat cheese melts into the risotto creating a silky, luxurious texture that feels indulgent without being heavy.
- Roasting the squash first brings out its natural sweetness, which plays beautifully against the wine and herbs.
- It comes together in less than an hour, making it perfect for a weeknight dinner that looks like you spent all afternoon cooking.
02 -
- Constant stirring during the stock addition isn't just tradition—it actually releases the starch from the rice and creates that signature creamy texture you can't get any other way.
- If your risotto seems too thick at the end, add warm stock a splash at a time rather than cream; it keeps the flavor pure and the texture is actually better.
03 -
- Make sure your vegetable stock is actually hot before you start adding it; cold stock will drop the temperature of the rice and interrupt the cooking process.
- Use a heavy-bottomed saucepan so the rice doesn't stick to the bottom and burn, and stir with a wooden spoon so you don't damage the delicate grains.