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

blue cheeses

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.

fall risotto

Black Pepper

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

butternut squash blue cheese 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

5 from 15 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 765
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.

Ingredients

  • 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

Topping

  • pumkin seeds (optional)

Instructions 

  • 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.

Notes

For a final touch of sophistication, I drizzle a tablespoon of white wine over the risotto just before letting it rest. This step is optional and reserved for grown-ups, adding a subtle complexity to the flavours that enhance the overall experience.
Author: Marie Breton
Calories: 765kcal
Course: Plato principal
Cuisine: Italian, vegetariana
Keyword: arborio, black rice, blue cheese, butternut, butternut squash, fall, gorgonzola, italian, risotto, vegetarian

Nutrition

Calories: 765kcal | Carbohydrates: 119g | Protein: 17g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 24mg | Sodium: 1218mg | Potassium: 705mg | Fiber: 6g | Sugar: 5g | Vitamin A: 13484IU | Vitamin C: 29mg | Calcium: 216mg | Iron: 7mg
Nutrition Facts
Squash and Blue cheese Fall Risotto
Amount per Serving
Calories
765
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
24
mg
8
%
Sodium
 
1218
mg
53
%
Potassium
 
705
mg
20
%
Carbohydrates
 
119
g
40
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
17
g
34
%
Vitamin A
 
13484
IU
270
%
Vitamin C
 
29
mg
35
%
Calcium
 
216
mg
22
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

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butternut squash blue cheese risotto

12 Comments

  1. Ooh this sounds lovely. I’m a great fan of blue cheese myself and it sounds like a great way to spruce up the mellow sweetness of the squash!

    • You should try it if you are into blue cheese. I’m a blue cheese lover also and find it hard to incorporate it in recipes because of it’s powerful taste, but in this dish, it’s simply irresistable. Hope you’ll try!

  2. Looks and sounds delicious. I used to hate blue cheese. But that hatred has turned to fondness over the years. Never tried it with squash!

  3. I have been planning to make a butternut squash risotto for such a long time, but I somehow never got around doing it… What a great idea to add blue cheese! This will be added to my mental list 😉

5 from 15 votes (15 ratings without comment)

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