Gluten-Free Butternut Squash Risotto Recipe

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:


  • 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


  1. 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.
  2. Warm the Broth:
    • In a saucepan, combine the vegetable broth and water. Heat until just simmering, then reduce heat to low to keep warm.
  3. 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.
  4. 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.
  5. 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.


  • 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!