Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto (Gluten-Free Recipe Analysis)

This butternut squash risottotastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Recipe yields 4 servings.

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

2752g

Ingredients

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3 tablespoons olive oil, divided

3 tbsp (41g) Oil, Olive, Salad Or Cooking

41g
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1 small yellow onion, chopped

1 small (70g) Onions, Raw

70g
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2 cloves garlic, pressed or minced

2 clove (6g) Garlic, Raw

6g
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4 cups (32 ounces) vegetable broth, divided

32 ounces (907g) Soup, Swanson, Vegetable Broth

907g
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1 cup water

1 cup (237g) Beverages, Water, Tap, Drinking

237g
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1 1/2 cups brown arborio/short-grain brown rice

1.5 cup (303g) Rice, Brown, Long-grain, Cooked (includes Foods For Usda's Food Distribution Program)

303g
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1 small butternut squash (about 2 pounds), peeled and sliced into 1/2” cubes

2 pounds (907g) Squash, Winter, Butternut, Raw

907g
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1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces)

2.5 ounces (71g) Cheese, Parmesan, Shredded

71g
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1/2 cup dry white wine, optional

0.5 cup (118g) Alcoholic Beverage, Wine, Dessert, Dry

118g
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3 tablespoons unsalted butter, diced

3 tbsp (43g) Butter, Without Salt

43g
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1 teaspoon salt, more to taste

1 tsp (6g) Salt, Table

6g
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1/4 tsp Freshly ground black pepper, to taste

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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1/4 tsp Pinch red pepper flakes, to taste

0.5 g (0.5g) Peppers, Hot Chili, Red, Raw

0.5g
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1 tablespoon extra-virgin olive oil

1 tbsp (14g) Oil, Olive, Salad Or Cooking

14g
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16 to 20 fresh sage leaves, chopped (to yield about 1/4 cup chopped fresh sage)

0.25 cup (29g) Sage

29g