Gluten-Free Butternut Squash Risotto Recipe
Combining the traditional flavours of Italian cooking with contemporary dietary needs, gluten-free butternut squash risotto offers a delicious and thoughtful approach to modern dining.
Equipment
- Table Spoon
- Mixing Bowl
- Roasting Dish
- Chopping Board
- Sharp Knife
- Measuring Jug
- Heavy iron based pan
- Can Opener
Ingredients
- 1 Butternut squash, peeled, de-seeded, cubed and roasted
- 200 g Italian arborio risotto rice (7oz)
- 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)
- 500 ml Hot gluten free vegetable stock (1 pint)
- 400 g Can of tomatoes
- Black pepper
- A knob of butter
- Parmesan cheese to serve
Instructions
- Heat oven to 200c (Gas 6).
- Peel and cube the butternut squash. Chop red pepper, garlic, and chilli. Roast for an hour in the oven.
- Finely chop and fry the onion.
- Add the risotto rice to the onion and coat with the butter, then add the wine if using, and stir well.
- 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.
- 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.
- Once the rice is cooked, add in the roasted vegetables, a tin of tomatoes, and more chilli if needed, and stir well.
- Serve with black pepper and parmesan cheese.
Nutrition
Calories: 900kcalCarbohydrates: 105gProtein: 14gFat: 32gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 21403mgPotassium: 1269mgFiber: 11gSugar: 22gVitamin A: 21186IUVitamin C: 105mgCalcium: 155mgIron: 6mg
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