Gluten Free Butternut Squash Risotto Recipe

by Becky | Posted in Dinner

I love to make risotto, it is so easy and versatile. This gluten free butternut squash risotto has become a fast favorite in our house.

As I have said before risotto may not be the quickest meal to make but it is so worth it.

I often make extra and take it to work the next day or freeze it, what’s not to love?

Gluten Free Butternut Squash Risotto

Gluten free Butternut Squash Risotto recipe

Are you ready to try my gluten free butternut squash risotto recipe? Then let’s get started:

Ingredients – What do you need?

  • 1 Butternut squash, peeled, de-seeded, cubed and roasted
  • 200g (7oz) Italian arborio risotto rice
  • 1 red onion finely chopped
  • 2 garlic cloves
  • 1 large red pepper chopped
  • 1 red chili finely chopped
  • 1 small glass of white wine (optional)
  • 500ml (1 pint) of  hot gluten free vegetable stock
  • 1 400g can of tomatoes
  • Black pepper
  • A knob of butter
  • Parmesan cheese to serve

Instructions – What do you do?

  1. Heat oven to 200c (Gas 6).
  2. Peel and cube the butternut squash. Chop red pepper, garlic, and chili. Roast for an hour in the oven.
  3. Finely chop and fry the onion.
  4. Add the risotto rice to the onion and coat with the butter, then add the wine if using stir well.
  5. Add a ladle of the hot stock and stir. When the risotto absorbs all the liquid, you add another ladle of stock until the risotto is cooked.
  6. Keep stirring the risotto so the rice is evenly cooked and to stop it from burning. The risotto is cooked when the rice is tender but firm to the bite.
  7. Once the rice is cooked, add in the roasted vegetables, tin of tomatoes, and more chili if needed, and stir well.
  8. Serve with black pepper and parmesan cheese.

If you enjoy my gluten free butternut squash recipe, then check out my gluten free fish risotto.

Gluten free Butternut Squash Risotto tips

Here are some tips to help you make the most out of this recipe:


Roasting whatever vegetables you use in your risotto will give it a more intense flavor. The heat of the oven caramelizes the sugars in the vegetables and mellows strong flavors which helps to add depth to the whole recipe.

Batch cooking

Risotto is a great recipe for batch cooking which means making a load extra and freezing it. Make sure the risotto has cooled to room temperature then pop it into food bags in the amount you wish to eat it. Can be frozen for up to three months. Don’t forget to add the date.

Avoid Cross-Contamination

If you’re preparing the risotto in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.