This Gluten Free Risotto recipe is easier to make than you’d think. It’s the perfect fall meal to cozy up with. If you’ve always wanted to know how to make gluten free risotto, this is your moment.
I love how easy this cheese risotto is and yet it gives me that Italian restaurant vibe, every time. You can add to it if you like but it’s also perfect as is. Have it with a side salad and a glass of your favorite rosé!
While you’re here, check out my Gluten Free Risotto with Tomatoes. For more Italian-style meals, try my Gluten Free Italian Panini, this Italian Grinder Salad or my Italian Pulled Pork Skillet. For more Gluten Free Dinner Ideas, check out this round-up.
Why you’ll love this gluten free recipe
You know how I love a good minimal clean up recipe like this Gluten Free Risotto! One pan, my friends!
Creamy, cheesy and comforting, I can’t even explain how cozy this is for fall weeknight dinners.
This cheese risotto recipe is pretty easy and adaptable. You can switch it to a vegetarian recipe by adding in different cheeses or boosting it with extra veggies.
I love that I can get a homemade version of one of my favorite restaurant recipes.
Ingredients and substitutions
Butternut squash: I love roasting my butternut squash because it brings out its natural sweetness and adds creaminess to the risotto.
Shallots: You can also use leeks or onion if you prefer in your gluten free risotto.
Milk: This just blends with the butternut squash to make it creamy and silky. You can use any unsweetened milk you like.
Bacon: Adds smoky, salty crunch that goes really well with the creamy cheese risotto. You can also use pancetta.
Arborio rice: This short grain rice gives risotto its creamy texture because of its high starch content.
Bone broth or broth of choice: The savory flavor gets slowly absorbed into the rice. Use the best quality broth you can get your hands on: chicken stock or veggie stock works well, too.
Cheddar cheese: Melts into the homemade risotto pretty easily. You can also try making this with mozzarella or Parmesan cheese.
Spinach: I used baby spinach in this delicious gluten free risotto. You can also try torn fresh basil leaves instead.
Directions (step by step)
Bake the butternut: Add the butternut squash, one shallot and garlic to a baking sheet. Season them wtih salt, pepper and the olive oil.
Cook the butternut: Bake the butternut at 350F for 30 minutes or until squash is tender and cooked through.
Blend the butternut mixture: Once it’s cooked, add it to a bowl. Add in the milk and use an immersion blender to blend the mixture until it is smooth and creamy.
Prepare the bacon: Cut the bacon into small pieces and then cook them in a frying pan and cook on medium heat for 10 to 12 minutes or until bacon is crispy. Remove from pan and set aside.
Toast the arborio rice: Add the arborio rice and 1 minced shallot to the same pan as the bacon cooked in. You can wipe out a little of the bacon fat first if you need to. Toast it on medium heat for 5 minutes.
Add in the liquid: Slowly, add the bone broth into the frying pan in 1/2 cup increments. Stir the rice as it cooks and let it absorb all the liquid fully before adding more.
Finish with cheese: Once all the liquid is absorbed, sprinkle it with cheddar cheese and cover with a lid. Cook the gluten free risotto on low for 3 to 5 minutes until the cheese is melted. Remove from heat and top with fresh spinach and bacon. Enjoy!
Expert tips and tricks
Roast until caramelized: Roasting the butternut squash with shallots and garlic adds a sweet, caramelized flavor that I find balances out the bacon and richness of this Gluten Free Risotto.
Add broth gradually: Pour broth in small increments, stirring often. This is super important if you want to get that luscious and creamy texture.
Keep it low and slow: Don’t rush the cooking process or you’ll lose that perfect creamy bite.
Storage and meal prepping
Store leftovers in an airtight container in the fridge for up to 3 days.
When I reheat my Gluten free Risotto leftovers, I add a little broth or milk to loosen the texture, first.
You can freeze this cheese risotto but the consistency won’t be quite the same.
To save time, prepare the bacon and butternut mixture up to 2 days ahead. You might need to re-crisp the bacon.
Variations
Add in some more protein: Fold in cooked chicken or shrimp into your gluten free risotto. I love to add leeks to a chicken variation for a gluten free chicken and leek risotto.
Vegetarian: Skip the bacon and use vegetable broth instead of bone broth.
Greens: Swap spinach for kale, arugula or Swiss chard. Basil is yummy, too!
Fall: Get into the fall mood and roast your butternut squash with cinnamon and nutmeg!
Some spice: Stir in a pinch of chili flakes or cayenne if you like heat with your creamy Gluten Free Risotto.
FAQs
Can I make this vegetarian?
Yes! Skip the bacon and use vegetable broth instead of bone broth.
What other cheeses can I use?
Cheddar works well but you can swap in parmesan, gruyere or fontina in your gluten free risotto.
Can I add more vegetables?
Yes! Stir in peas, peppers, asparagus or roasted mushrooms.
Looking for more gluten free recipes?
Gluten Free Dinner Recipes
Gluten Free Risotto
Ingredients
- 3 cups butternut squash cubed
- 2 shallots separated
- 4 garlic cloves
- 2 tbsp olive oil
- 3/4 cup milk of choice
- 6 slices of bacon
- 2 cups Arborio rice
- 4 cups bone broth or broth of choice
- 4-6 slices of cheddar cheese or shredded cheddar
- 1 cups spinach diced
Instructions
- Add the butternut squash, 1 shallot, and garlic to a baking sheet.
- Top with salt, pepper and olive oil.
- Bake on 350 for 30 minutes or until squash is soft and roasted.
- Remove from the oven and add to a bowl. Add milk and use an immersion blender until creamy and thick.
- On a cutting board, dice bacon into small pieces. Add to a frying pan and cook on medium heat for 10-12 minutes or until bacon is crispy. Remove from pan and set aside.
- In the same pan, option to wipe some bacon fat out, add the Arborio rice and 1 minced shallot. Toast on medium heat for 5 minutes.
- Slowly, add the bone broth into the frying pan in 1/2 cup increments. Once absorbed, add more until all the liquid is used.
- Once all the liquid is absorbed, top with cheddar cheese and cover and cook on low for 3-5 minutes until cheese is melted.
- Remove from heat and top with fresh spinach and bacon. Enjoy!
Leave a Reply