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  • Jefferson Adams

    Butternut Squash Risotto (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Risotto gets a savory fall update from butternut squash.


    Butternut squash risotto beckons hungry eaters. Photo: CC--Tim Sackton
    Caption: Butternut squash risotto beckons hungry eaters. Photo: CC--Tim Sackton

    Celiac.com 12/14/2016 - If you're looking for a delicious way to serve butternut squash this season, look no further. This recipe combines butternut squash with rich, creamy risotto to deliver a dish that might just become a holiday favorite.

    Ingredients:

    • 5 cups hot chicken stock, plus more as needed
    • 2½ cups cubed butternut squash
    • 1 cup Arborio rice
    • 3 tablespoons butter
    • ½ medium onion, minced
    • ½ cup dry white wine
    • ⅓ cup grated Romano cheese
    • salt and ground black pepper to taste



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    Directions:
    Place squash cubes into a steamer basket in a saucepan.

    Steam squash 10 to 15 minutes, until tender.

    When done, drain squash, and mash in a bowl with a fork.

    Melt butter in a saucepan over medium-high heat.

    Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice.

    Keep cooking and stirring about 5 minutes more, until the rice turns glossy from the butter, and the onion starts to brown on the edges.

    Pour in the white wine; cook, stirring constantly, until the wine evaporates.

    Stir in the mashed squash and about one-third of the hot chicken stock; lower the heat to medium.

    Cook and stir about 6 to 8 minutes, until the chicken stock has been absorbed by the rice.

    Add half of the remaining chicken stock, and keep stirring until stock is absorbed.

    Add the remaining stock, and continue stirring until the risotto is creamy.

    Lastly, stir in the Romano cheese, and seasoning to taste with salt and pepper.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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