Butternut Squash, Sage & Goat’s Cheese Risotto

Butternut squash risotto

Since deciding to make this last week I have been counting down the days until risotto day. When I was a student at uni, risotto was a staple at our house. You could almost guarantee that someone was cooking it every night. The flavour combinations were endless. This one, or variations of this, were always a firm favourite at this time of year and I have to say, today was the perfect day for a risotto. Nothing warms you up after a day in an office with no heating and a cycle home in the rain, than risotto. There is something very therapeutic about making risotto, once you’ve prepared your ingredients then it is just 20 minutes of you and the pan, you just keep stirring. It is a real time out because all you can do is stand there and stir. There’s something being said for that, 20 minutes to yourself and the promise of a delicious, warming dinner afterwards.

Ingredients: (Serves 4)

  • ~1 kg of butternut squash, peeled and diced
  • 2 small onions, chopped
  • 1 glass of white wine (or of vegetable stock)
  • A handful of fresh sage, chopped
  • 240 g of arborio rice
  • 1.5 tbsp of butter ( I used goat’s butter but normal butter or olive oil will also work)
  • 3 tbsp of goat’s cheese (more if you’d like)
  • 1 tbsp of grated Parmesan
  • Chopped chorizo, optional, I used some here because I had some to use up.
  • Olive oil, for roasting the butternut squash
  • Salt and pepper to season
  • A jug of boiling water.


  1. Preheat the oven to 200°C.
  2. Coat a baking tray with a little olive oil, put the butternut squash on the tray, season and put it in the oven to bake for a total of 45 minutes. You’ll want to start cooking your risotto once the squash has been in the oven for 25 minutes.
  3. Prepare your onion and sage, if you haven’t already.
  4. With ~20 minutes gone of the squash cooking, melt the butter in a pan on medium-high heat and add the onion and chorizo if using and cooked for  a minute or two.
  5. Add the rice and stir to make sure it gets evenly coated.
  6. Add the glass of wine and bring it to the boil. Stirring the entire time. Check the clock, your risotto will be cooked in 20 minutes. Don’t stop stirring from now on (except to quickly mash some squash later, unless you have someone on hand to help you out).
  7. When the liquid level gets low add some boiling water. Keep doing this until you’ve been cooking for 10 minutes.
  8. Add the fresh sage. Stir some more.
  9. Remove the squash from the oven and mash 3/4 of it. Put the remaining 1/4 back in the oven to crisp up.
  10. Stir some more.
  11. Add the mashed squash to the risotto, with some more water (just add a little at a time) and keep stirring for the remaining 10 minutes.
  12. 5 minutes before your 20 minutes are up, start being careful how much water you add, you want a thick creamy sauce and all of your water to have been absorbed.
  13. After 20 minutes of stirring your risotto, turn off the heat.
  14. Stir in your Parmesan and goat’s cheese. Keep stirring until it is completely melted and stirred in.
  15. Serve and top with some roasted butternut squash.
  16. Enjoy!!

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