Indulge in the cozy embrace of autumn with this Butternut Squash Fall Risotto, perfectly harmonized with the bold tang of sharp blue cheese. This creamy delight is tailored to warm up your chilly fall nights, offering a comforting experience that eases you into the colder months.
You can use the popular butternut squash, acorn or leftover pumpkin carvings you just carved with the kids for this fall risotto. Generally, winter squashes are sweet and need an excellent contrasting element to balance. Sharp blue cheese, being spicy and sharp, will balance perfectly with the sweet and smooth squash, turning this dish into a dynamic and well-balanced one.
Blue Cheese Types
Well, there is a whole world of blue cheeses, some made of sheep, goat, cow or a mix of milk. The general rule for blue cheese is the more blue veins, the more potent it is. Personally, I’m a big Roquefort fan, which I use for this risotto, but a smooth Gorgonzola would be fantastic, too! If you go with Gorgonzola, it’s a safe bet, ultra-creamy and softer than most blue cheese, especially the Dolce type, which would still complement this fall risotto to perfection! But if you are a blue cheese lover, go ahead and choose your favourite one. So, I leave you with this article about varieties of blue cheeses to choose from.
In this particular dish, its importance cannot be overstated. Don’t hesitate to be generous with it. Sprinkle the freshly cracked black pepper liberally over the butternut squash risotto. In this case, it gives this extra spicy touch to the butternut squash, which is irresistible. Especially, freshly cracked black pepper is a plus.
Plating this Fall Risotto
Serve with some extra pumpkin seeds for a welcome crunch to this smooth dish. I also like adding extra blue cheese to showcase its beauty on top of the fall risotto.
Other Fall Dishes
Squash and Blue cheese Fall Risotto
- 1 l vegetable broth (or chicken broth)
- 500 g arborio rice (or bomba)
- 500 g butternut or acorn squash (cut into cubes)
- 100 g blue cheese (Gorgonzola )
- 100 ml white wine
- 1 yellow onion
- 1 garlic clove
- 4 tbsp olive oil
- thyme (optional)
- salt and pepper
- pumkin seeds (optional)
- Drizzle olive oil on the squash, add salt and roast in the oven at 180°C (350F°) for 25-30 minutes until soft.
- Blend the butternut squash in the food processor or mash it with a masher.
- Add the onion to soften in a big pan with olive oil and salt at medium-high heat for 5 minutes or until soft.
- Preheat the broth in a separate pot.
- Add some extra olive oil, chopped garlic and the arborio rice to the pan and toast the rice grains until it gets translucent.
- Bring the heat to medium-high heat, add the wine and deglaze the bottom of the pan.
- While constantly moving the risotto with a wooden spoon, add the broth one ladle at a time and let the rice cook (this makes it creamy, as it should be) for about 20 minutes.
- Mid-cooking, add the mashed butternut squash and thyme
- Add the blue cheese (keep some for decoration), and check the seasoning (black pepper).
- Let cover for 2 minutes to absorb the leftover liquid and serve.