Great Meals for a Change

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Risotto with Roasted Squash and Goat's Cheese Gluten Free

Prep Time: 1 hrMakes: 6-8 servings

Thick and creamy goat's cheese risotto with squash, mushrooms and greens.


  • 2 butternut squashes (about 1 kg or 2 lb)
  • 2 red onions
  • 1 lb mushrooms, sliced
  • 4 tbsp olive oil
  • Salt
  • 2 tbsp butter
  • 6 garlic cloves, peeled and crushed
  • 2 cups risotto rice
  • 2 cup white wine
  • 8 cups hot vegetable stock
  • Handful of parsley, chopped
  • ⅔ cup goat’s cheese, cut into small cubes
  • 100g greens (watercress, arugula or spinach), tough stalks removed
  • Freshly ground pepper


  • Preheat oven to 400°F. Peel and cut the squash into approximately 2 cm cubes. Put the squash and red onion into a roasting pan and toss with 2 tbsp of the oil. Season generously with salt and cook for 20-25 minutes, stirring once or twice until golden and cooked.
  • While the squash is cooking prepare the remaining ingredients. Heat the remaining oil and the butter in a large, thick-bottomed saucepan and stir in the garlic and rice. Toss to coat in the oil and butter and stir for a couple of minutes.
  • Add the wine, bring to a boil, and simmer until the wine evaporates. Add a couple ladlefuls of hot stock. Each time the liquid evaporates add another ladleful of stock until it has all been added.
  • Reduce the heat and simmer, stirring occasionally for 30-40 minutes. The risotto rice should become tender but the mixture will still remain slightly soupy.
  • Stir in the parsley, goat's cheese and half of the greens, along with the squash and red onion. Season to taste and serve with remaining greens on top.
Taken from: "Select Nova Scotia" at