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Butternut Squash Risotto

Butternut Squash Risotto

Risotto, a northern Italian rice dish, gets its decadence and creaminess from the slowness in the way it cooks.  I was first intimidated to make it myself but it’s really quite easy.  It takes patience and a strong stirring arm but the reward is so worth the extra TLC.  I love to pair this dish with salmon to balance out the richness of the risotto.  Plus no one will know this is completely FODMAP safe.  Awesome, right?!

I love both butternut squash and risotto so I couldn’t think of a better combination than combining these two into a big bowl of comfort, I mean a bowl of risotto.  😉  What makes this version even better is that it is dairy free but you don’t miss out on the creaminess and texture you expect from traditional risotto.

PS it’s important to note to keep to a low FODMAP safe portion, stick to 1/4 cup butternut squash.

Risotto ingredients

Risotto ingredients

Rice, Green Onion, and Sage Sautéed in Saucepan.

Rice, Green Onion, and Sage Sautéed in Saucepan.

Constantly stirring the risotto

Constantly stirring the risotto

Butternut Squash Risotto

Print Recipe
Serves: 4 Cooking Time: 25 minutes

Ingredients

  • 3 Cups Low Sodium Chicken Broth or Vegetable Broth
  • *1 Cup Pureed Butternut Squash
  • 1 Teaspoon Olive Oil
  • 1 Cup Arborio Rice
  • 2 Ounces Dry White Wine
  • 1 Tablespoon Fresh Sage, chopped
  • Salt & Pepper to taste

Instructions

1

In a medium saucepan, heat broth and butternut squash puree over high heat. Once it comes to a boil, lower heat to low.

2

In a large dutch oven over medium heat, add olive oil and rice and saute until rice is well coated. Add the wine and sage and stir until absorbed.

3

Add a ladleful of broth to rice one at a time, not adding more until mostly absorbed. Stirring gently and constantly for about 30-40 minutes.

Notes

In a 400 degree oven, roast squash for 25 minutes.

adapted by Skinny Taste 

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