Gluten-free Dairy-free Recipes

Butternut Squash Risotto

BUTTERNUT SQUASH RISOTTO

Ingredients

1 medium Butternut Squash
5-6 cups Gluten Free Vegetable or Chicken Broth/Stock
2 Tbsp unsalted Butter or Earth Balance
1 Tbsp Olive Oil
4 Shallots, peeled and minced
2 cups Arborio Rice
0.5 cup dry White Wine
1 Tbsp chopped fresh Rosemary Leaves plus sprigs for garnish
Freshly grated nutmeg, to taste
Salt and fresh ground Pepper, to taste
0.5 cup grated Vegan Gourmet Mozzarella Cheese (optional)

Directions

Trim top and bottom from squash and slice into eighths; discard seeds.
Steam squash for 10 to 20 minutes, until tender.
Scoop flesh from skin into a bowl and mash lightly with a potato masher.
Heat chicken stock to a simmer in a large pot.
In a large saucepan over medium heat, melt 1 tablespoon of the butter.
Add the oil and shallots and cook for 2 minutes, until the shallots are translucent.
Add rice and cook, stirring, until wine is nearly absorbed.
Stir in a cup of stock and add squash. Simmer until liquid is nearly absorbed. Add stock a ladle full at a time, stirring constantly, until rice is creamy and grains are firm but soft in the center, about 20 minutes (you may not need to add all of the stock). Add in the chopped rosemary. Stir in remaining butter and, if using, cheese. Add nutmeg and salt and pepper to taste. Garnish with rosemary sprigs and serve immediately.

Pairs Well With:
TENDERLOIN DIANE
GREEN BEANS WITH CARMALIZED SHALLOTS

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