Serves 4
WHEN YOU think of risotto, you probably think of rice, and when you think of rice, you probably assume “gluten free,” right? Not necessarily. Depending on what kind of broth or flavoring is used, risotto isn’t always safe. Some purchased broths and risotto mixes have hidden ingredients such as thickeners that could include gluten. This is why you must fully read labels or, better yet, make your own so you control the ingredients. As with all risotto, I use bone broth if I have it handy.
This risotto is beautiful for fall, when I am at the peak of my butternut squash obsession. It’s an obvious side dish but sometimes I make it my entire meal.
1 whole butternut squash, peeled and cut into small cubes
2 tablespoons olive oil
5 cups Bone Broth (here) or chicken or beef broth
1 cup filtered water
1 tablespoon nondairy butter (such as Earth Balance) or coconut oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
1 teaspoon dried sage, or 1 tablespoon finely chopped fresh sage
Himalayan salt
Freshly ground black pepper
1 cup short-grain Italian rice, such as arborio rice
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Toss together the squash and 1 tablespoon of the olive oil on the baking sheet. Roast, stirring occasionally, until soft and golden-brown, 45 minutes.
In a small saucepan, combine the broth and water and warm over low heat. In a separate large saucepan, heat the nondairy butter and remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook until translucent. Stir in the squash cubes and sage, and season with salt and pepper.
Add the rice, stirring to coat the rice evenly. Turn the heat up to medium-high and slowly start adding a ladle of broth, a little at a time, stirring constantly. The rice should absorb each ladle of broth before you add the next. Keep doing this until the broth is all gone and the rice takes on a thick, soupy consistency.
After adding your last ladle of broth, turn the heat to high and stir for a minute or two so the rice can soak up any extra moisture. This will make your risotto even thicker. Serve hot.
Store leftovers in the refrigerator for up to 3 days. To rewarm, you may need to add a little more broth.