Butternut Squash and Goat Cheese Risotto

by jenna on February 18, 2014

butternut squash risotto-8328

I’ve been really excited to share this recipe with y’all for almost a week now!

I made this to accompany some roast chicken we were having last week and I’m so glad I decided to snap photos while I was cooking because it turned out phenomenal. Adam absolutely loved it and I relished the leftovers for several days after. Creamy risotto plus butternut squash and goat cheese? Yes, please.

I think I told you guys how we joined a local CSA and I’ve been having a blast finding creative uses for all of our weekly veggies. I signed us up last month because I really wanted to focus on eating more veggies as a family this year. I feel like so often I get in a total veggie rut and just keep buying the same packaged salad mix week after week. It gets boring real quick around here. This has totally gotten me out of my rut! In an effort not to waste, we’ve been eating some great vegetable dishes with our dinners and the cost {$18 / week} is doable considering everything is organic and that’s how much I usually spend on produce weekly at the store any way. We love cooking “from the farm” and everything is so, so fresh. I highly recommend seeking out a CSA in your area! It’s really fun and healthy.

I’m sure you can see where this is going but last week I was so excited to find a big ol’ butternut squash in the basket! Not wanting to simply roast it like I usually do, this risotto came to life!

butternut squash risotto-8312

I decided to grate my butternut squash on a box grater before cooking it slow with the risotto rice for maximum creaminess. Easy and keeps it a one pot dish, which I always appreciate.

Little flecks of golden squash become permeated through the risotto, giving you butternut flavor in every creamy bite! Just look at how pretty the end result is. These photos are making me hungry.

butternut squash risotto-8315

If you want tips on how to create super creamy risotto at home, I wrote this post a few years ago on the topic. I ADORE risotto and love making it myself because it forces me to just stand there and focus on the task in front of me, instead of my mile long to-do list. It’s very meditative, actually. Just slowly pouring broth and stirring until each grain of rice is plump and tender.

butternut squash risotto-8322

The last step is adding in the goat cheese! I went heavy on it because I’m a true addict. So, so, so good. If you’re a goat cheese fan, you must try this variation ASAP! Adam thought it tasted almost like macaroni and cheese…with a sneaky veggie addition!

I can think of so many things this risotto would pair great with! Roast chicken is an obvious. I’ve also been known to eat a big bowl of risotto as my main course and call it a night. Seared shrimp or scallops would be nice on top, as well.

butternut squash risotto-8349

Butternut Squash and Goat Cheese Risotto

serves 4-6

Print this Recipe!


1 cup arborio rice

1 tbsp olive oil

3 1/2 -4 cups chicken stock

1/2 cup dry white wine

1 shallot, finely minced

1/2 butternut squash, peeled and grated with a cheese grater

3/4  cup crumbled goat cheese

pinch of sea salt, to taste


Heat the olive oil in a medium pot over medium high heat. Once hot, add the mined shallot and the grated butternut squash. Saute for about 6 minutes, until shallot is translucent and grated squash is tender. Add the rice and stir well. Cook for about 2 minutes.

Add the white wine and cook until all is absorbed, stirring constantly.

Then, add the stock, a quarter cup at a time (a ladle does this job nicely), stirring continuously over medium heat. Add more stock once the previous amount has been completely absorbed by the rice. Continue this pattern until you’ve used all of the stock, and the rice has cooked through.

When the rice has finished cooking, remove pot from the stove and stir in the goat cheese crumbles. Season with salt to taste and serve.


45 minutes




Related Posts with ThumbnailsPin It

{ 44 comments… read them below or add one }

Maryea {happy healthy mama} February 18, 2014 at 3:46 am

Oooh I’ve never tried risotto with goat cheese. I’ll bet it just gives extra creaminess. Yum.


Live Love Yum February 18, 2014 at 4:00 am

I’ve never had risotto! This looks Delilah though…wondering if it would work worth Cauliflower ‘rice’ as well…:)


Deb @ Dietitian Debbie Dishes February 18, 2014 at 4:03 am

Yum! It’s been way to long since I last made risotto. Shredding the butternut squash rather than cutting it into cubes is genius! Thank you for continuing to feed my love for that creamy squash. 🙂


Cara's Healthy Cravings February 18, 2014 at 4:07 am

Everything about this looks perfectly delicious!


Averie @ Averie Cooks February 18, 2014 at 4:11 am

Your risotto looks so creamy & delish! I love that you worked in squash and goat cheese. I’m a big fan of both! pinned


Ksenija @ With An Open Mind February 18, 2014 at 4:17 am

Food porn at it’s finest! You are torturing me, lady, sitting here writing on my master thesis while all I want to do is recreate this heavenly creation. It’s bookmarked though and I’ll make sure to pick up a butternut squash as soon as I find one in this French grocery jungle. And I will definitely try it with seared shrimp! Thanks for sharing <3


Angela @ Eat Spin Run Repeat February 18, 2014 at 5:05 am

Ooh you had me at butternut!! Thanks for reminding me about CSAs.. I know we have a few in our area and I’ve been meaning to look into joining an organic one. That will be my research project tonight!


Lauren February 18, 2014 at 5:07 am

Hey Jenna! Thanks for posting this recipe, it looks amazing!
I wanted to ask you a quick question – do you feel okay eating goat cheese while pregnant? I just found out I am pregnant and thought that goat cheese was on the banned list but it’s definitely something I’ve been missing. I seem to hear inconclusive opinions though.

Thanks again!


Hailey February 18, 2014 at 6:50 am

I was thinking the same thing! I just found out I was pregnant too and have stayed away. Better safe than sorry.


jenna February 18, 2014 at 7:10 am

I’m fine with it and my midwife is fine with it – as long as it’s pasteurized, of course!


Chicago Jogger February 18, 2014 at 5:25 am

Love the sound of this recipe, especially grating the butternut squash. Very smart idea.


Chelsea @ Designs on Dinner February 18, 2014 at 5:46 am

I don’t like squash or goat cheese (I know!), but I love love love risotto. Maybe I’ll make myself a creamy cauliflower and Parmesan risotto to match yours!


Liz @ Tip Top Shape February 18, 2014 at 5:50 am

This looks amazing! I love the idea of grating the butternut squash directly into the risotto.


Madison February 18, 2014 at 6:05 am

Wow–looks divine! I’m a goat cheese addict TOO!


Erin | The Law Student's Wife February 18, 2014 at 6:24 am

I have been on SUCH a risotto kick. It is so creamy and comforting. As a fellow goat cheese addict, I’ll join you in adding a copious amount. This looks like creamy, dreamy heaven.


Whitney @ Yoga All the Time February 18, 2014 at 6:26 am

This looks delicious! I’m a huge fan of risotto and adding goat cheese is a great idea.


erin @hooleywithaz February 18, 2014 at 7:09 am

YUM. i’ve been thinking about joining a CSA for a while now, for the same reasons as you. we get so bored with garden salads as our veggies, but i’m totally in that rut! i’ve slowly started remembering to buy sweet potatoes again, and that’s been nice, but i need more!


gwen February 18, 2014 at 7:55 am

I love the idea of grating the squash! I’ve shied away from butternut risotto in the past because I like risotto to have a similar consistency. Delish!


Bryony @ Bryony Cooks February 18, 2014 at 8:52 am

This looks so good! I love the addition of goat cheese; definitely making this soon!


Cheri @ Overactive Blogger February 18, 2014 at 9:01 am

Oh my gosh this looks so yummy! You are making me drool at work! I have got to try that next week!


Becky February 18, 2014 at 9:05 am

Butternut squash and goat cheese are two of my favorite ingredients. I will definitely have to try this recipe out!

$18/week is a good deal for a CSA membership. This reminds me I need to look into joining one up here in Oregon.


Kelly February 18, 2014 at 9:23 am

So I don’t like goat cheese. The few times I’ve tried it it always tastes really sour (or rancid) to me. I said this to someone and they told me it was because I just hasn’t had good goat cheese. The only times I’ve ever had it were in a restaurant so I am assuming that it was high quality. (that could be a BIG assumption) So I guess my question is…is it supposed to be that strong or are there varying degrees of goat cheese?


jenna February 18, 2014 at 2:16 pm

Goat cheese has a pretty distinct taste and some people just don’t like it! You could make this with Parmesan cheese instead if you prefer 🙂


Jojo @ RunFastEatLots February 18, 2014 at 10:24 am

I’ve never lived in one place long enough to join a CSA. It seems like a great way to come up with some creative recipes!


shelly February 18, 2014 at 12:12 pm

i cant wait till my csa opens back up in the spring!


Katie February 18, 2014 at 1:01 pm

How many cups of grated butternut squash equate to would you say?


Katie February 18, 2014 at 1:02 pm

* would this equate to!


jenna February 18, 2014 at 2:07 pm

About a cup!


Jessica @ www.myhealthypassion.com February 18, 2014 at 2:01 pm

YUM! I want to make this tonight! Do you think I can pop the hunks of butternut squash in a food processor?! I don’t have a large grater!


jenna February 18, 2014 at 2:06 pm



Catalina @ Baby on Board February 18, 2014 at 2:09 pm

this looks so comforting for the snowy weather we have in NJ, I would love this as a side dish to some garlic shrimp!


Margaret @ Have a Good Run February 18, 2014 at 4:21 pm

I was JUST telling the bf that I wanted to make butternut squash risotto – this looks absolutely perfect!


Julianna @ Julianna Bananna February 18, 2014 at 4:34 pm

pretty sure i drooled on my phone screen while reading this post. looks like a delicious recipe! i’ve never made risotto but once i get my own apartment this will be on my recipes to make list!


Kara Hoerr @ RD in the Midwest February 18, 2014 at 5:27 pm

Yuum! I love the addition of butternut squash! I made macaroni and cheese with butternut squash earlier this fall and it was amazing…I’m sure this is even better! I’ve never made risotto before, but I think you’ve convinced me. 🙂


Christina @ The Beautiful Balance February 18, 2014 at 7:06 pm

LOVE this classic combination! So hearty, I think I would end up eating this as my entree!


Tereza February 19, 2014 at 12:33 am

Looks absolutely delicious! I would also add sautéed mushrooms xx



Linda February 19, 2014 at 2:32 am

Such a brilliant idea to grate the butternut squash! I’ve made butternut squash risotto a few times and always cube and roast it separately before adding it to the almost finished rice. Mine never has enough butternut flavor (except when you bite into a chunk of squash). Grating is definitely the way to achieve maximum flavor and can’t wait to try it this week! Thanks for the tip!


Flower Patch Farmgirl February 19, 2014 at 6:44 am

You had me at goat cheese.


Traci February 19, 2014 at 5:34 pm

Mmmm, bookmarking this recipe! I love risotto and coming up with different combinations. And I agree with the person above…you had me at goat cheese. I’ve never put goat cheese in risotto.


Chrissy February 20, 2014 at 3:43 pm

We had this tonight with pork and it was delish! I knew it would be as one of my favourite recipes of all time is your beet and goat cheese risotto from a few years ago.


Lisa @ ShopGirlDaily.com February 20, 2014 at 7:17 pm

Oh my goodness. This looks like the perfect winter recipe and I can’t resist goat cheese! I’ll be picking up the ingredients to make this tomorrow!


Emily @ Life on Food February 22, 2014 at 3:38 am

Oh man this looks amazing. Makes me kind of happy winter just won’t go away. I adore goat cheese too. I cannot wait to try this.


Sara Grace February 26, 2014 at 3:49 pm

I made this tonight – it was incredible. Thanks for a great recipe! I had a 17 oz box of cubed butternut squash, and used the whole thing because I wasn’t sure how it compared to 1 squash. It was several cups grated (which I did in the cuisinart). Now reading the comments here I see that was way too much – but I couldn’t tell! I loved this. Only change I made was to crumble the smallest bit of dried sage on the top. A little goes a long way, but I love that flavor against the squash and goat cheese.


celine t shirt kaufen December 19, 2014 at 10:37 am

20 most marketable writers under 40


Leave a Comment

{ 7 trackbacks }

Previous post:

Next post: