Gluten-Free Butternut Squash Risotto
Indulge in the comforting flavors of this **Gluten-Free Butternut Squash Risotto**, a creamy and flavorful dish that's perfect for cozy evenings and special occasions alike. Featuring roasted butternut squash that adds a natural sweetness and a hint of caramelized depth, this recipe is elevated with Arborio rice cooked to velvety perfection in gluten-free vegetable broth. Fresh sage and Parmesan cheese bring rich, herbal, and savory notes, while a splash of dry white wine adds a touch of sophistication. With its vibrant colors and indulgent texture, this gluten-free risotto makes a beautiful centerpiece for any meal. Whether you're catering to dietary restrictions or simply seeking a seasonal delight, this dish delivers comfort and elegance in every bite. Ready in under an hour, it's a must-try for fall-inspired dining!
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Recipe Information
Ingredients
- 1 small (about 2 cups diced) butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 4 cups gluten-free vegetable broth
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh sage, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss the butternut squash with 1 tablespoon of olive oil, spread it out on a baking sheet, and roast in the oven for 20-25 minutes until tender and lightly caramelized.
In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the diced onion to the pan, and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
Stir in the Arborio rice, stirring frequently, and cook for about 2 minutes until the rice is lightly toasted.
Pour in the white wine and stir continuously until it's fully absorbed by the rice.
Begin adding the warmed gluten-free vegetable broth, one ladle at a time, stirring frequently and letting each addition of broth be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Stir in the roasted butternut squash, Parmesan cheese, and chopped sage. Season with salt and black pepper to taste.
Remove from heat and let the risotto rest for a couple of minutes to allow the flavors to meld.
Serve hot, garnished with additional sage and Parmesan cheese, if desired.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 23.9 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2980 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
