Butternut Squash Risotto (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
- 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
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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Published at Wed, 14 Dec 2016 16:30:00 +0000