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Monday, October 18, 2010

Gluten free weeknight "Risotto"...

I came home last night and decided I needed a bit of Fall in my kitchen. With record temperatures (still soaring) here in sunny AZ, I just needed to embrace the coming of the season. So, what does one do with a big, round, beautiful butternut squash from the Farmshare sitting on one's counter?—Well, one makes a butternut squash risotto (of course!).
Don't fear, this is not your daunting 40-minute risotto. Oh, no—this is your one pot, 15-minutes risotto, and who doesn't have fifteen minutes?
This is a great dish for vegetarian night at your house, or, if those don't occur at your house, add diced leftover chicken or meat, or shimp to this at the end (also great with scallops!)
This dish is delicious. The risotto is creamy, so you don't miss the butter and cream a traditional recipe has. The goat cheese add a delicious tang, and richness, so you still feel satisfied without any meat in the dish. Plus goat cheese is a healthy cheese, you can feel good about it! The squash retains just enough bite to be satisfying, but melts away as you eat it. And sage, well that just is fall, isn't it?
Here is how it goes:

  • 2 tbs olive oil
  • 1 butternut squash, peeled and diced (about 2 cups or so)
  • 1 medium onion, diced
  • 2 tbs fresh sage (or 1 tbs of dried)
  • 4 oz. of goat cheese*
  • 2 tbs of evaporated milk (or regular milk, or soy or rice milk, use what you have.)
  • 1.5 cups of rice (use a short cooking rice, like Jasmine)
  • 3 cups liquid (this can be broth, water, or combo).
  • Salt and pepper
In a large, heavy-bottom saute pan over medium-high heat, add 2 tbs olive oil and saute the onion and squash, about 8 minutes until it starts to become tender. Salt and pepper as you go. Then add rice. Stir. Add liquid, stir again and cover with a lid. Cook for another 8 minutes or so, stirring a few times until the liquid is gone and rice is tender. Remove pan from heat and add the goat cheese. Stir it in as it melts. Add the 2 tbs of milk at the end, and stir in the sage. Taste, then season with salt if needed.

*If going dairy-free, omit goat cheese, but add 1 tbs white vinegar to add the tangy-roundness it provides.


  1. This sounds amazing! It doesn't seem like enough time for the rice to cook, though. Am I right that it only simmers covered for 8 min?

  2. Fawn,
    If you use Jasmine Rice (available everywhere), it cooks in only 8-minutes. You can also use a minute rice too.

  3. Thanks so much! I have a butternut ready and waiting for the right meal and this is definately it. Can't wait!

  4. I love this recipe. I'm making it for dinner tonight and for the third time. I made it for my boyfriend and he loooooved it. It's definitely a winner. :) Thank you!