No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Butternut Squash Risotto (Gluten-Free)

Risotto gets a savory fall update from butternut squash.


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

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Squirmingitch brought up the macaroon idea, I find Zsweet, and Swerve Sugar Free sweeteners do not throw me out of keto and I use them to make my "treats" You might sub it in these if your like that idea. I personally just use coconut and almond meal in my baked goods with high fat nuts like waln...

No, not really. I had done my homework, so I reduced all grains substancially to give my guts a chance to heal. I increased all vegetables substancially and am basically going high fat, low carb. That is why I had a few hicups along the way, my diet was too high in FODMAPs (nuts, fruit, avo...

You might want to see about getting the blood test done again and getting a full celiac panel. You have to be consuming gluten daily for 12 weeks before the test. At least half a slice of bread a day. And keep eating gluten til you get the endoscope. The endoscope with biopsy is the golden standa...

Juca hun.....you just responded and tried talking to a person that has been gone for 12 years....please check the date

Welcome. You do sound like you could be one of us. You should get retested for celiac. Just because tests were negative a couple years ago doesn't mean they will be now. Any doctor can run the panel but if you can see a GI doctor that is familiar with celiac that might be best. Do not stop eat...