Gluten Free Butternut Squash Risotto Recipe

               
Try this simply sweet butternut squash risotto recipe as an entrée or sophisticated side dish. Use vegetable broth instead of chicken broth for a vegetarian (and heart-healthy) option.
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Ingredients
Recipe yields 8 servings
1 qt low-sodium vegetable broth (gluten free if needed)
2 Tbsp olive oil
1 onion, diced
1 Tbsp chopped garlic
2 Tbsp chopped fresh sage
3 cups peeled, seeded, cubed butternut squash
2 cups Arborio rice
Black pepper to taste
2 Tbsp roasted pine nuts
Fresh chopped parsley or sage, for garnish
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Helpful how to videos
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Directions
Step 1

In a saucepan, bring broth to a simmer. Reduce heat to low.

Step 2

In a deep skillet, heat olive oil over medium heat until hot. Add the onion and sauté until softened, about 2 to 3 minutes. Add the garlic and sage and sauté for another 2 minutes. Add squash and cook for 1 minute, stirring. Add rice and stir until it is opaque, about 3 minutes. Add 1 cup of the simmering broth and stir until broth is absorbed.

Step 3

Reduce heat to low. Continue to add broth, about 1/4 cup at a time, until the rice kernels are al dente (just tender), about 20 to 25 minutes.

Step 4

If additional liquid is needed to cook rice, add water in 1/4-cup intervals until rice is cooked. Add pepper to taste. Serve immediately, sprinkled with pine nuts and parsley or sage.

Time: 60 minutes
Servings: 8
Calories: 242
Make this for: Heart Healthy
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:242
total fat:5g
sat fat:1g
cholesterol:0mg
sodium:280mg
total carb:44g
fibers:2g
proteins:6g

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Gluten Free Butternut Squash Risotto Recipe

Ingredients
Recipe yields 8 servings
1 qt low-sodium vegetable broth (gluten free if needed)
2 Tbsp olive oil
1 onion, diced
1 Tbsp chopped garlic
2 Tbsp chopped fresh sage
3 cups peeled, seeded, cubed butternut squash
2 cups Arborio rice
Black pepper to taste
2 Tbsp roasted pine nuts
Fresh chopped parsley or sage, for garnish
Directions
Step 1

In a saucepan, bring broth to a simmer. Reduce heat to low.

Step 2

In a deep skillet, heat olive oil over medium heat until hot. Add the onion and sauté until softened, about 2 to 3 minutes. Add the garlic and sage and sauté for another 2 minutes. Add squash and cook for 1 minute, stirring. Add rice and stir until it is opaque, about 3 minutes. Add 1 cup of the simmering broth and stir until broth is absorbed.

Step 3

Reduce heat to low. Continue to add broth, about 1/4 cup at a time, until the rice kernels are al dente (just tender), about 20 to 25 minutes.

Step 4

If additional liquid is needed to cook rice, add water in 1/4-cup intervals until rice is cooked. Add pepper to taste. Serve immediately, sprinkled with pine nuts and parsley or sage.

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