Risotto is one of my favorite side dishes to prepare. I love the way the starches release from the rice to create a creamy texture. Risotto pairs well with grilled meats like chicken, beef or pork, (which might be why I make it so often considering the amount of meat we grill during the summer!). Butternut squash adds a mild, subtle flavor to the risotto. My kiddos gobbled it up without hesitation!
I happened to have cooked and mashed butternut squash in my freezer. I had hopes of trying to make butternut squash ravioli but never got around to it. Maybe another day!
There are a few ways to go about getting the squash you need for this recipe. One would be to buy a butternut squash, cut in half, scoop and discard the seeds, lightly coat the cut side with olive oil, place cut side up on a baking sheet, and bake at 400 degrees F for 40-60 minutes or until soft when pierced with a fork. Remove from oven and allow to cool before mashing. OR you can peel and cut your butternut squash into cubes and bake at 400 degrees F for about 30 minutes, then remove from oven and mash. OR you can buy already peeled and cubed butternut squash from your local produce section at the grocery store if they carry it. Then follow the steps above to cook.
Gluten Free Butternut Squash Risotto
- 1 Tbs olive oil
- ½ cup finely diced onion
- 1 cup Arborio rice
- 2 garlic cloves minced
- 2 Tbs chopped fresh sage
- 2 cups chicken broth make sure it's gluten free!
- 1 cup cooked and mashed butternut squash
- ¼ teaspoon ground black pepper
- ½ cup shredded Parmesan cheese divided
- In a medium saucepan over medium-high heat, combine olive oil, rice and onions. Saute until onions are translucent, approx. 4-5 minutes. Add garlic and sage and saute for another 1 minute.
- Add 1 cup of chicken broth and lower heat to medium. Stir occasionally until most of the broth is absorbed. Add 1 cup of broth and stir occasionally until most of the broth is absorbed. Keep repeating this process, adding 1 cup of broth at a time until all of the broth is in the rice. This entire process should take about 20-25 minutes.
- When the final cup of broth is almost done absorbing, add the butternut squash and black pepper and stir to combine. Allow to cook until warmed. Stir in ¼ cup of shredded Parmesan cheese. Use the remaining ¼ cup of Parmesan to sprinkle on top. Serve warm.