Gluten & Dairy Free Butternut Squash Risotto

Meatless Monday’s are the latest trend for those trying to be more conscious of our Earth’s environment. As a post-Vatican II, cradle Catholic, my family has observed this tradition on Friday’s for as long as I can remember — at least during the holy season of Lent. Now days vegetarian options have exploded with taste and texture. Gone are the meals of grilled cheese sandwiches with tomato soup or crunchy tuna casserole. Going meatless isn’t the sacrifice that it used to be.

The wonderful thing about this recipe is that it covers all the bases — vegetarian, gluten free, food allergy friendly — pleasing every crowd (including my children). It is a bit more time consuming since the risotto has to be constantly stirred, but the resulting dairy-free creaminess is worth it.

My husband, whose grandfather immigrated from Lucca, Italy, made me a version of this for one of our first dates. It was the first time I had ever eaten Italian Arborio rice — the short grain variety that makes the best risotto. Gratefully, it was one of many firsts that has graced our last 14 years together and now it’s part of the regular menu at our home.

Butternut Squash Risotto

GLUTEN FREE, DAIRY FREE

6 tablespoons of extra virgin olive oil (divided)

1 medium or large butternut squash

3 inches of fresh ginger root, pealed and minced

1 medium onion diced

1 cup Italian Arborio rice

1 cup dry white wine (nothing expensive,

an affordable Chardonnay works well)*

4 cups chicken broth (I use an organic box brand)

2 cups water

sea salt and freshly ground black pepper to taste

freshly chopped flat leaf parsley for garnish (optional)

Preheat oven to 450º

1. With a sharp knife, cut butternut squash in half, vertically. Scoop out seeds. Peal and dice one half of the squash into 1" cubes. Place the solid half (skin side down) and the pealed, diced pieces on a rimmed baking sheet lined with parchment paper. Drizzle 3 tablespoons of extra virgin olive oil on top and sprinkle with salt and pepper to taste. Bake for 45 minutes or until the flesh of the solid squash is soft and can be pierced easily with a fork.

2. In a sauce pan, heat chicken broth and water until warm,

but not boiling.

3. In a large, heavy-bottomed soup pot, on medium heat saute onions in 3 tablespoons olive oil until translucent (about 8 minutes).

Add minced ginger, stirring for about 3 more minutes.

4. Pour in the cup of Arborio rice, stirring quickly to coat with olive oil/onion mixture.

5. Add white wine, stirring constantly.

6. Once wine is absorbed into the risotto, begin adding chicken broth mixture 1/2 cup at a time, stirring continually until the liquid is absorbed with each 1/2 cup. Slowly the risotto will plump and thicken.

7. After all the chicken broth has been absorbed and the risotto has a creamy texture, stir in roasted, cubed squash and lower heat.

8. Scrape soft squash flesh from the skin of the solid half and add.

9. Finish with a little salt and pepper to taste, stirring well to combine.

10. Serve on a plate or in a pasta bowl and garnish with chopped parsley. Eat while warm.

* If looking for a slightly sweeter risotto a light riesling may be used instead of the chardonnay.

** If dairy is not an issue for you, feel free to stir in a cup of freshly grated parmigiano reggiano with the squash and top with a little more parmigiano before serving.