Butternut Squash Goat Cheese (Printer-friendly)
Creamy blend of roasted squash, tangy goat cheese, fresh herbs, and Arborio rice cooked to perfection.
# What you'll need:
→ Vegetables
01 - 1 small butternut squash (about 1.54 lb), 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)
→ Grains
05 - 1½ cups Arborio rice (approximately 10.6 oz)
→ Dairy & Cheese
06 - 3.5 oz goat cheese, crumbled
07 - ⅓ cup grated Parmesan cheese (about 1.4 oz)
08 - 2 tablespoons unsalted butter
→ Liquids
09 - 4 cups warm vegetable stock
10 - ½ cup dry white wine
→ Oils & Seasonings
11 - 2 tablespoons olive oil
12 - Salt and freshly ground black pepper, to taste
# Method:
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 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. Stir in minced garlic and thyme, cooking for 1 additional minute.
03 - Add Arborio rice to the pan, 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 ladle at a time, stirring frequently. Wait until most liquid is absorbed before adding the next ladle. Continue this process for 18 to 20 minutes until rice reaches creamy consistency and is al dente.
06 - Fold roasted butternut squash gently into the risotto. Remove from heat and stir in goat cheese, Parmesan cheese, and remaining tablespoon of butter until smooth and creamy. Season with salt and pepper to taste.
07 - Ladle risotto onto plates and serve immediately, optionally garnished with extra thyme leaves and a crumble of goat cheese.
# Expert Tips:
01 -
- It feels fancy enough for guests but honest enough for a quiet Tuesday night when you just need something that tastes like comfort.
- The butternut squash caramelizes in the oven while you handle the stovetop, so timing feels natural rather than stressful.
- Goat cheese adds a gentle tang that keeps this from being one-note sweet, making it surprising on every spoonful.
02 -
- Never rush the stock addition—quick, impatient cooking will leave you with grainy rice rather than creamy rice, and there's no fixing that at the end.
- Keep your stock actually hot in a separate pot on a low burner; cold stock seizes the rice and disrupts the magic.
- Goat cheese melts into creaminess if the pan is off the heat when you add it, but it'll curdle and separate if you keep stirring over direct heat.
03 -
- If you want extra richness without losing the goat cheese's character, add a splash of cream at the very end—but taste first to see if you actually need it.
- Sweet potato works beautifully as a substitute for butternut squash if that's what you have; it's slightly less dense, so watch the roasting time and reduce it by a few minutes.