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butternut squash and goat's cheese risotto.

Risottos, biryanis, arancini, sushi and paella... delicious dinner ideas all with the same ingredient. Rice! An Autumnal inspired dish, I've paired the earthy flavours of roast butternut squash with sweet red peppers, creamy goat's cheese and peppery rocket to create a comforting risotto recipe.

Shopping list.
(Serves two, generously)
♥ One small butternut squash, seeds removed and cubed
♥ One red pepper, seeds and stalk removed and finely sliced
♥ Olive oil
♥ Vegetable stock cube
♥ Two garlic cloves, peeled and crushed
♥ 150g arborio or carnaroli risotto rice
♥ 100g goat's cheese
♥ 10g pine nuts, toasted for 2-3 minutes
♥ Salt and pepper to season
♥ Fresh rocket
♥ Parmesan to serve (ensure it is vegetarian for veggie diners)

Equipment; baking tray, blender, large pan, garlic press optional

Step one. Begin by roasting your cubed butternut squash and red pepper with a dash of olive oil. Roast for around 30 minutes until softened - although the red pepper may be ready sooner.

Step two. Set aside the red pepper for later and cut up a few tiny cubes of squash. With the rest of the squash, blend until smooth.

Step three. Make the stock with around 150ml of boiling water. Add to the butternut squash and blitz together. This also helps get all the excess bits of squash out of the blender.

Step four. Begin your risotto by cooking the crushed garlic on a low heat for a couple of minutes. Be careful not to burn. Add in the risotto rice and lightly toast for around one minute before adding in a little stock.

Step five. Continue to cook on a low heat, adding the butternut squash stock gradually as it soaks up. Do this for around 20 minutes until the risotto rice is almost cooked.

Step six. Stir through the goat's cheese and red pepper five minutes before the end. Keep a little goat's cheese aside to crumble on at the end. Season to taste.

Step seven. Serve immediately with scatterings of butternut squash cubes, pine nuts, crumbled cheese and a small handful of rocket. Of course with extra lashings of parmesan and black pepper!

What is your favourite rice or risotto dish? What rice recipes will you be making to celebrate National Rice Week? There are lots of recipe ideas over on the Love Rice website just waiting to be made!

In collaboration with Love Rice. All words and photography my own.


  1. Oooh a perfect dish for autumn. Goats cheese has been a recent discovery of mine (that I like it that is) so I will have to try this :)

  2. WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy .
    Joseph Donahue

  3. The 4th of July isn't a special day in the Netherlands, but we have Queensday to celecrate the birthday of our queen. This year our queen abdicated and now her son is king. So next year no Queensday but Kingsday 🙂 I'll save your recipe/tutorial so I can make this next year for Kingsday and/or the 5th of May (celebrating the end of WO II) The colours of the Dutch flag are red, white end blue so it would be perfect!
    Kelly Hubbard

  4. This is a great cake. I have friends and family with allergies and its great to know there is a cake I can make that we can all celebrate with. Thanks for a brilliant recipe.
    Jayme Silvestri

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  6. Ooh, a beautiful fall meal. Butternut squash and goat's cheese risotto is a recent discovery of mine (that I adore), so I'll have to try this:)

  7. Delish – absolutely delish! Made this for dinner tonight and I cannot wait to enjoy leftovers for lunch tomorrow. Thanks for a great-tasting crockpot recipe.
    Paul Brown

  8. This butternut squash and goat's cheese risotto looks absolutely delicious! I'm definitely going to try this recipe out!

  9. This butternut squash and goat's cheese risotto looks amazing! The combination of the creamy goat's cheese and sweet butternut squash is one of my favorite flavor pairings. I can't wait to try this recipe!

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  17. This recipe involves preparing a Butternut Squash and Goat Cheese Risotto. The ingredients include peeled and diced butternut squash, finely chopped onion, minced garlic, crumbled goat cheese, and grated Parmesan. The vegetables are sautéed in olive oil and butter over medium heat, and the butternut squash is softened. Arborio rice is toasted, and the white wine is added, stirring until mostly absorbed. The broth is added one ladle at a time, stirring frequently, until the rice is creamy and cooked to an al dente texture. The risotto is then finished by adding crumbled goat cheese, grated Parmesan, and the remaining butter. The dish is then seasoned with salt and pepper to taste. The risotto is served on plates or bowls, and fresh sage leaves can be added if desired. This recipe is rich, creamy, and filled with comforting flavors.reckless driving virginia lawyer cost

  18. This recipe for Butternut Squash and Goat Cheese Risotto is a simple and delicious dish made with Arborio rice, peeled and diced butternut squash, finely chopped onion, minced garlic, 4 cups of vegetable or chicken broth, 1/2 cup dry white wine (optional), crumbled goat cheese, grated Parmesan cheese, unsalted butter, 2 tablespoons olive oil, salt and pepper, and fresh sage leaves for garnish. To prepare the squash, peel and dice it, roast it in a preheated oven at 400°F (200°C) for 20-25 minutes, and then make the risotto by heating 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the onion, minced garlic, and Arborio rice, cook for 1-2 minutes until lightly toasted. If using white wine, pour it into the rice and stir until mostly absorbed. Add broth, one ladle at a time, stirring frequently. Once the rice is halfway cooked, fold in the roasted butternut squash cubes and continue adding broth and stirring. Cook until the rice is creamy and cooked to al dente, which usually takes 18-20 minutes. Add crumbled goat cheese, Parmesan cheese, and the remaining butter, season with salt and pepper to taste. Serve the risotto on plates or bowls and garnish with fresh sage leaves if desired.abogado de planificación patrimonial

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