Butternut Squash Goat Cheese Risotto (Print Version)

Creamy risotto with roasted butternut squash, goat cheese, and fresh herbs for a savory, satisfying meal.

# What You Need:

→ Vegetables

01 - 1 small butternut squash (approximately 1.54 lbs), peeled, seeded, and diced into 0.4 inch cubes
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ Grains

05 - 1½ cups Arborio rice

→ Dairy & Cheese

06 - 3.5 oz 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 on a baking sheet and roast for 20 to 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 chopped onion and cook for 3 to 4 minutes until translucent. Incorporate minced garlic and thyme, cooking for an additional minute.
03 - Add Arborio rice to the saucepan, stirring continuously for 2 minutes until grains are lightly toasted.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Add warm vegetable stock one ladleful at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for 18 to 20 minutes until rice is creamy and al dente.
06 - Gently fold roasted butternut squash into the risotto. Remove from heat and stir in goat cheese, Parmesan cheese, and remaining butter until creamy. Season with salt and pepper to taste.
07 - Transfer to serving dishes immediately. Garnish with extra thyme leaves and a crumble of goat cheese if desired.

# Expert Hints:

01 -
  • The roasted squash adds natural sweetness and a velvety texture that makes this feel indulgent without being heavy.
  • Goat cheese gives you that sophisticated tangy note that elevates it beyond basic risotto, and honestly, it's what people always ask about when they taste it.
  • You can have dinner on the table in under an hour, which means it's elegant enough for guests but practical enough for a Wednesday night.
02 -
  • Keep your stock actually hot in a separate pot—this is non-negotiable if you want that creamy texture; cold stock will make the rice seize up and turn gluey.
  • Don't wander away during the stirring phase; yes, it requires constant attention, but that's exactly what transforms ordinary rice into risotto magic.
  • Add the cheese off the heat; if the pan is still hot, the goat cheese can separate and turn grainy instead of melting into silky richness.
03 -
  • Toast your rice before adding stock—this step, which takes only 2 minutes, completely changes the texture and prevents mushiness.
  • The goat cheese goes in off the heat because it breaks if the pan is too hot, so you get that silky finish instead of grainy separated cheese.
  • Make sure your stock stays genuinely warm in a separate pot; this is the secret to risotto that's creamy rather than stodgy.

Go Back