Butternut Squash and Goat Cheese Risotto Recipe

Introduction

There’s something truly magical about the transition of seasons, where crisp autumn air beckons cozy, heartwarming meals. Our Butternut Squash and Goat Cheese Risotto is the perfect dish to celebrate the beauty of fall. This luxurious bowl of creamy risotto, elevated with tangy, crumbled goat cheese, and garnished with fresh herbs, invites you to gather with loved ones around the table. It’s not just a meal; it’s an experience that bridges creativity and family bonding with a splash of gourmet indulgence.

Recipe Summary

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 3 oz goat cheese, crumbled
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice, cooking for 2-3 minutes until the grains are lightly toasted.
4. Pour in the white wine, stirring constantly until the liquid is absorbed.
5. Add the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes, until the rice is creamy and al dente.
6. Fold in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
7. Divide the risotto into bowls, top with crumbled goat cheese, and garnish with fresh thyme or parsley.

Helpful Tips

For a smoother risotto, ensure the broth is kept warm while adding it to the rice. You can substitute butternut squash with pumpkin or sweet potato for a different flavor twist. If you prefer a non-alcoholic version, replace the white wine with extra broth and a splash of lemon juice for acidity.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to regain the creamy consistency.

Pairings

Serve your Butternut Squash and Goat Cheese Risotto with a crisp green salad and a glass of dry white wine, like Sauvignon Blanc, to balance the dish’s richness. For a heartier meal, complement it with roasted chicken or a seasonal vegetable medley.

Conclusion

We hope this Butternut Squash and Goat Cheese Risotto brings warmth and joy to your family gatherings. We’d love to see your beautiful creations, so don’t forget to share them using #ZynahzRecipes or tag @Zynahz on Instagram. Your feedback is invaluable; please leave your comments on our website at Zynahz.com. Stay inspired and updated by subscribing to our newsletter and following Zynah Maryam on our social media.