Gluten Free Risotto
This creamy Gluten Free Risotto is one of my favorite comfort foods. It's made with roasted butternut squash, crispy bacon, cheddar cheese and fresh spinach. You'll love it for weeknight dinners or a special meal. It’s rich, hearty and actually pretty simple to make.
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, add in the butternut squash mixture. Mix together. Then 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!