Gluten-Free Butternut Squash Risotto

Creamy, comforting, and bursting with fall flavors, this Gluten-Free Butternut Squash Risotto is a true showstopper for any dinner table. Tender roasted butternut squash is paired with perfectly al dente Arborio rice, creating a rich, velvety texture highlighted by the earthy aroma of fresh sage and the umami depth of Parmesan cheese. A splash of dry white wine adds sophistication, while gluten-free vegetable broth ensures it's safe for gluten-sensitive diners. With just 15 minutes of prep time and a hands-on cooking process that results in luxurious creaminess, this risotto is perfect for a cozy weeknight meal or as an elegant side dish. Serve it piping hot, garnished with extra sage and Parmesan, for a dish that’s as beautiful as it is delicious!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 small (about 2 cups diced) butternut squash
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cups dry white wine
• 4 cups gluten-free vegetable broth
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons fresh sage, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss the butternut squash with 1 tablespoon of olive oil, spread it out on a baking sheet, and roast in the oven for 20-25 minutes until tender and lightly caramelized.

Step 2

In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.

Step 3

Add the diced onion to the pan, and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.

Step 4

Stir in the Arborio rice, stirring frequently, and cook for about 2 minutes until the rice is lightly toasted.

Step 5

Pour in the white wine and stir continuously until it's fully absorbed by the rice.

Step 6

Begin adding the warmed gluten-free vegetable broth, one ladle at a time, stirring frequently and letting each addition of broth be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

Step 7

Stir in the roasted butternut squash, Parmesan cheese, and chopped sage. Season with salt and black pepper to taste.

Step 8

Remove from heat and let the risotto rest for a couple of minutes to allow the flavors to meld.

Step 9

Serve hot, garnished with additional sage and Parmesan cheese, if desired.

Nutrition Facts

Serving size	(2295.1g)

Amount per serving	% Daily Value*
Calories	1498.9

Total Fat 65.8g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 102mg	0%
Sodium 4066.9mg	0%
Total Carbohydrate 186.3g	0%
Dietary Fiber 28.2g	0%
Total Sugars 23.9g
Protein 33.6g	0%

Vitamin D 0IU	0%
Calcium 853.6mg	0%
Iron 6.2mg	0%
Potassium 2979.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 9.1%

Carbs: 50.6%