A delicate vegetarian dish, filled with vitamins and resembling a mountain of little pine trees, just in time for the holidays. A risotto with romanesco broccoli, goat cheese and butternut squash with a splash of white wine and fresh thyme.

Romanesco, Goat Cheese & Butternut Squash Risotto

Makes 4 portions | Preparation: 15 minutes | Cooking time: 20 minutes

  • 600g (or 4 full ladle) arborio rice, carnaroli or bomba rice
  • 1 litre of vegetable broth (might not use it all)
  • 250g of butternut squash cut into small cubes of 1cm
  • 300g of romanesco broccoli cut into small florets
  • 1 onion finely diced
  • 70g of fresh goat cheese
  • 100ml of white wine
  • 20g butter
  • thyme, salt and pepper


  1. Start by cutting all the vegetables, reserve the romanesco aside
  2. Bring the broth to simmer, keep warm
  3. Add half the butter to a big pan, once melted add the onions and salt, cook at medium heat until translucent (about 5 minutes)
  4. Add the other half of butter in the center of the pan and the arborio rice, let the grains of rice get transparent and well soaked in the butter (medium-high heat, about 1-2 minutes)
  5. Add the white wine, butternut squash, thyme, salt and pepper and mix it all good
  6. Then add 1 ladle at the time of the broth, while moving the risotto with a spatula, make the rice soak almost all the juice then add more broth, repeat until the end of cooking (20 minutes)
  7. Meanwhile the previous step, bring a pot of salty water to boil or the warm broth, add the romanesco broccoli florets in it and cook for about 3 minutes (al dente), reserve
  8. When the risotto is almost ready, 1 minutes before the end of cooking, add an extra sip of white wine (optional), check the seasoning and take off the fire
  9. Add the goat cheese, mix good serve right away with a few romanesco broccoli on top.