Butternut Squash Risotto (gf)
Butternut squash is potentially (or definitely) my favorite ingredient to use in cooking and baking during the fall. There are so many ways you can go with it...simply roasted with salt & pep, baked into a sweet bread, the list goes on. This recipe pairs brown rice with tons of squash for a slightly healthier, more nutrient-dense risotto. The sweetness of the squash is offset perfectly by the savory saltiness from the parmesan and sage.
I must say this recipe did take longer to cook than a typical risotto because I used brown rice rather than white rice, however I didn’t mind! Just be ready to stick in the kitchen and do a lot of stirring for about an hour while the risotto is cooking.
Happy cooking!
xoxo,
The Secret GF
Ingredients:
1 onion
2 cloves garlic
1 medium butternut squash
1 ½ cups short grain brown rice
2 - 32 oz containers chicken or vegetable broth
Fresh sage
½ cup shredded parmesan, plus more to garnish
Salt
Pepper
2-4 tbsp olive oil
Steps:
First, dice the onion and garlic. Add to a large saucepan with about 2 tbsp of olive oil and a dash of salt. Begin to saute on medium heat.
Next, peel and cut the butternut squash into cubes. Add to the saucepan with the onion and garlic, along with more olive oil if the pan is getting dry. Season with more salt and pepper.
Once the onions are translucent and slightly golden brown, add the rice, a handful of sage and 1.5 containers of the broth.
Cover and simmer on low-medium for about 20 minutes, stirring frequently.
Add the parmesan and additional broth if needed. The mixture should still be fairly loose until the rice is cooked completely.
Cover and simmer for another 30-40 minutes, continuing to stir frequently and adding more broth if needed. When the risotto is done, the rice should be cooked through and the consistency will be creamy.
Top with more parmesan and serve immediately!
