Creamy Butternut Squash and Goat Cheese Risotto with a Sprinkle of Thyme

This creamy butternut squash and goat cheese risotto is the perfect fall dish. It's made with roasted butternut squash, arborio rice, vegetable broth, goat cheese, and fresh thyme. The risotto is cooked until it's creamy and tender, and the goat cheese adds a rich and tangy flavor. Serve it with a sprinkle of fresh thyme for a delicious and satisfying meal.

This recipe was inspired by a dish I had at a restaurant in Italy. I was so impressed by the creamy texture and the rich flavor of the risotto, and I knew I had to recreate it at home. I experimented with different ingredients and techniques, and I finally came up with this recipe. It's the perfect combination of creamy, cheesy, and savory, and it's sure to become a favorite in your household.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• Butternut squash, peeled and cubed
• Olive oil
• Onion, chopped
• Garlic, minced
• Arborio rice
• Vegetable broth
• Goat cheese
• Fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until softened.
3. Add garlic and cook for 30 seconds more.
4. Add squash, rice and cook until rice is translucent.
5. Add broth 1 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.
6. Continue cooking until rice is tender and creamy.
7. Stir in goat cheese and thyme.
8. Serve immediately.

Why It Works

• The roasted butternut squash adds a sweet and nutty flavor to the risotto.
• The arborio rice is cooked slowly and gently, which allows it to absorb the flavors of the other ingredients.
• The goat cheese adds a rich and tangy flavor to the risotto.
• The fresh thyme adds a fresh and herbaceous flavor to the risotto.
• The risotto is cooked until it's creamy and tender, and it's the perfect comfort food for a cold fall night.