Harvest Vegetable Risotto

Wisconsin Cheese Harvest Vegetable Risotto   Recipe
Active Time
1.25 Hours



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style or Cheddar Blue can be used in this recipe.


  1. Heat oven to 400°F.
  2. Toss the squash, Brussels sprouts and carrots with olive oil on a greased 15x10-inch baking pan. Arrange vegetables in a single layer. Lightly season with salt and pepper. Bake for 30-35 minutes or until vegetables are tender, turning once. Transfer vegetables to a bowl. Keep warm.
  3. Meanwhile, bring chicken stock to a gentle boil in a large saucepan over medium heat. Reduce heat to low.
  4. Melt butter in a Dutch oven over medium heat. Add shallot; cook and stir for 4-5 minutes or until tender. Add arborio rice and garlic; cook and stir for 2 minutes. Stir in wine; cook and stir until liquid is absorbed.
  5. Add 1/2 cup chicken stock; cook and stir until liquid is nearly absorbed. Continue adding chicken stock, 1/2 cup at a time, until creamy and rice is just tender.
  6. Reduce heat to low. Fold in the cream, Little Mountain and Dunbarton Blue®; cook and stir for 2-3 minutes or until cheeses are melted. Add the arugula, sage, thyme and vegetables; cook and stir until arugula is wilted. Remove from the heat. Season with salt and pepper.
  7. Sprinkle with pecans and additional Dunbarton Blue®.

Recipe Tip

This recipe was tested with chardonnay.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Get to know Master cheesemaker Chris Roelli, owner of Roelli Cheese Haus—his family has been making cheese in Lafayette County since the 1920s. Today, Chris crafts artisan cheeses like 2014 and 2017 American Cheese Society Cheese Competition winner Dunbarton Blue® and 2016 American Cheese Society Cheese Competition Best of Show winner Little Mountain.

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