This gluten-free Butternut Squash Risotto offers a comforting, creamy texture with the rich sweetness of butternut squash, perfectly complemented by a hint of sage and the nuttiness of Parmesan cheese. It’s a delightful dish that warms the soul and brings a gourmet touch to your dining table.
Here’s how to make it:
Ingredients:
- 1 medium butternut squash (about 2 cups), peeled, seeded, and cubed
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice (ensure it’s gluten-free)
- 1/2 cup dry white wine (optional; substitute with broth if preferred)
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 2 tablespoons fresh sage, chopped
- Salt and black pepper, to taste
Instructions:
- Prep the Squash:
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with a little olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven until tender and slightly caramelized, about 25-30 minutes. Remove and set aside.
- Warm the Broth:
- In a saucepan, combine the vegetable broth and water. Heat until just simmering, then reduce heat to low to keep warm.
- Cook the Risotto:
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Add the Arborio rice to the pan, stirring to coat the rice with the oil and toast slightly until the edges become translucent, about 2 minutes.
- If using, pour in the white wine and let it cook until the wine has mostly evaporated.
- Begin adding the warm broth mixture, one ladle at a time, stirring frequently. Wait until each ladle of broth is almost fully absorbed before adding the next. Continue this process until the rice is creamy and just tender, about 18-20 minutes. You may not need all the broth.
- Combine and Finish:
- Stir in the roasted butternut squash, Parmesan cheese, and butter into the risotto. Mix well until the risotto becomes creamy and the cheese is melted.
- Add the chopped sage, and season with salt and pepper to taste. Stir well.
- Serve:
- Spoon the risotto into bowls and garnish with a little more grated Parmesan and a few sage leaves if desired.
- Serve immediately and enjoy the rich, creamy texture alongside a fresh salad or your favorite gluten-free bread.
Tips:
- Consistency Check: Risotto should have a creamy consistency that flows slightly when served. If it’s too thick, stir in a little more hot broth until you reach the desired consistency.
- Wine Selection: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for cooking, which complements the sweetness of the squash.
This Butternut Squash Risotto not only caters to gluten-free needs but also promises a burst of flavor that makes every bite satisfying. It’s perfect for a cozy night in or a special occasion. Enjoy your cooking and the delicious results!