Brrr baby! When I got off work today, there was a serious nip in the air!
I headed home, changed into warm play clothes and leashed Sadie up for a windy walk with my friend Carrie via cell phone. We wandered around our neighborhood for about 40 minutes while I caught up with Carrie and worked up an appetite.
I came home ready to prepare a HOT dinner.
Dinner
Late this afternoon I sent out a tweet inquiring about the use of goat cheese in risotto.
The resounding reply I received was “Yes, you may use goat cheese and risotto… and you should because it’s delicious.”
When Ellie tweeted this recipe for goat cheese and butternut squash risotto, I was immediately intrigued.
I decided to take a stab at it and altered some ingredients while crossing my fingers for success.
Apparently I didn’t cross my fingers in vain, because my alterations turned out a-okay!
The risotto came out creamy and flavorful. It was the perfect meal to enjoy on a cold night. 
For the goat cheese in the recipe, I used a mild Chavrie goat cheese that I received in a package of different cheeses from Alouette about a month ago. (Remember the three-ingredient pumpkin cheesecake mousse? Nom.)
Though I am a big fan of goat cheese, I have found that including it in recipes can cause an entire dish to taste like the flavorful cheese. When I first bought Chavrie goat cheese back in June, I fell in love with the mild flavor that had that great goat-cheese taste without being too overpowering.
It was the perfect cheese for this risotto because it added a creaminess to the dish without totally taking over. 
Both Ryan and I enjoyed this dinner muy mucho!
Now it’s time to settle in for the night and fight with Ryan over whether to watch the Magic game or How the Grinch Stole Christmas (<—my vote). 
Goat Cheese and Butternut Squash Barley Risotto (Adapted from Waitrose.com)
Serves: 2 as a main dish, or 4 as a side dish
Ingredients:
- 1 tbsp. olive oil
- 1/2 large onion, chopped
- 1/4 butternut squash, peeled and cubed (approx. 150g)
- 325 ml beef stock
- 3/4 c. portobello mushroom, chopped
- 100g pearled barley
- 2 handfuls fresh spinach
- 60g goat cheese
Directions:
- Heat the oil in a deep pan, then add the onion and sauté for 4-5 minutes until slightly softened. Add the squash and continue cooking for 4-5 minutes until it starts to color.
- Add two-thirds of the stock, then cover and simmer for about 10 minutes until the squash starts to soften. Stir in the barley and mushrooms and continue to simmer gently for about 15 minutes. When the liquid has been absorbed, add the remaining stock. Stir occasionally until the barley is tender and the liquid is almost absorbed.
- Remove from the heat and stir in the spinach, cover and allow it to cook in the residual heat.
- Stir in goat cheese until fully incorporated.
- Enjoy!
That sounds so good, my mom is in love with goat cheese, im deff bookmarking this one!
Lili
Yum, I love goat cheese. This looks awesome!
Chicago Cuisine Critique
Oh my yum! This sounds delicious! I have some abborio rice in the pantry that’s just begging to be turned into risotto.
Paige @ Running Around Normal
That looks so incredibly scrumptious! I’m in Florida now, although I’m from the north (just a student here), so I am loving this cooler weather!! Love your blog, by the way! You should update your “About Me” section! Can’t wait to see you wedding photos – I’m getting married next summer, so I’m obsessed with anything wedding related
Mischa
I meant “Who’s Who” section… you are no longer engaged
Mischa
just changed it! thanks!
peanutbutterfingers
Holy Yum, Julie! If this doesn’t get you out of a food rut then I don’t know what will!
Kelly
Yum yum! At first I though the spinach was fresh sage, which I think would be a delicious addition as well.
Morgan
This looks awesome Julie! So pretty!
Jamie @ Food in Real Life
This risotto looks delicious!
Charlie
That looks yummy. I haven’t found a goat cheese I really like yet, so maybe I’ll have to try this to ease myself in
oh and by the way, my boyfriend and I get to pick up our new vizsla puppy this weekend! Can’t wait to join the crazy visual owner club 
I hope he’s as well behaved and sweet as Sadie seems to be!
Jess
ahhhhh!!!!!! so excited for you! feel free to email me a picture at pbfingers@gmail.com
i <3 vizsla puppies!
peanutbutterfingers
That looks delish! Do you think this would work with something besides barley? My lil guy is allergic to it.
On a side note, I made your Pumpkin Spice cookies again. They are so good. It’s like a cookie, pie, and cake all in one. Thanks!
Amy Olsen
i think it would work really well w/ rice too! i want to try it w/ brown rice next time.
peanutbutterfingers
That risotto looks amazing!!!!!! Dumb question, but what is the difference between risotto and regular barley that’s been cooked in stock?
Healthy Chocoholic
i wish i knew! i’m guessing the fact that it cooks slowly to absorb the stock little by little? and it has cheese to make it creamy? i have no idea!
peanutbutterfingers
This looks and sounds amazing! I may have to give it a shot- lactose be damned!
ashley @ ashley’s adventures in alaska
This looks SO cheesy and delicious, mmm!
Meg
I am seriously a squash addict……..I make a butternut squash lasagna that is super yummy
Laura
I think when I made goat cheese risotto I also included butternut squash. It’s really good with mushrooms too!
Amanda (Eating Up)
This looks amazing! I love butternut squash.
I notice that the meals you cook are rather small in portion size. Does Ryan eat other foods in addition to the dinners you cook?
Diana
whenever i cook, i typically cook in portions for three, so ryan will eat two portions to my one. for this recipe, we split it down the middle, but he had yogurt w/ cottage cheese, too!
peanutbutterfingers
Although that does look delicious, those plates are adorable! I ordered them after I saw them on your blog the other day and I can’t wait until they get here
Kelly
eeeee! i love them!!! i want to eat off them, but i’m scared to b/c they’re so cute!
peanutbutterfingers
The risotto looks so great and I love that it doesn’t look too hard to make. I would vote for the Grinch too!
Balanced Healthy Life
Rissotto and goat cheese sounds like a party in my mouth!
Shanna
Oh my gosh, that looks and sounds so delicious! How could it not be when it involves goat cheese!!! I love your blog!
Faith
thanks, faith!
peanutbutterfingers
I’ve never made risotto, but this makes me want to!
Michelle (The Runner’s Plate)
Thank you, very useful. I wasnt actually a big fan of Spinach for many years (ok, that’s a total lie, I hated the stuff), but after marrying a vegetarian I kind of had to get used to it, and have gradually come to totally love the stuff. Spinach curry is undoubtedly my absolute favouritest! I even found an entire spinach recipes website which is my new favourite site now, you should have a look!
Toney Repoff
This looks fantastic!!!! I love risotto but especially butternut squash risotto.
Lauren
I love butternut squash and I’ve never tried risotto! This sounds like the perfect recipe. Delicious!
Hope
This looks amazing! I’m totally bookmarking this post so I can remember to make this when I next go grocery shopping. Yum!
Tracey @ I’m Not Superhuman
Looks delicious! I also watched The Grinch but got overruled for bball!
Rachel @ The Avid Appetite
Oh my goodness, this looks delicoius!!! It reminds me of a Giada Butternut Squash-Vanilla Risotto recipe I love to make. You should try that one out-I’m sure you can find it on foodnetwork.com
Liz @ Tip Top Shape
This looks amazingly fantastic!! Must try. Thanks for posting
Jen
This sounds delicious!!! But how many cups is 100g of barley??
Dani