This creamy acorn squash risotto is a foolproof, easy dinner that is packed full of flavor. All you need is one pot to make this creamy risotto recipe.
This delicious gluten free acorn squash risotto doesn’t have to be hard to make.
What is Risotto?
Risotto is an Italian one-pot rice dish. It is one of those simple yet elegant dinners that looks like it took so much effort to create. It is perfect for any night, or dress it up for a special holiday dish. This healthy acorn squash recipe is quick and easy to make. The squash cooks in the risotto so you don’t need to roast your acorn squash first.
I love making risotto because the base for this creamy rice dish is so easy to put together.
Like a formula for math, the first few steps to make this risotto are always the same. This risotto recipe is so easy to adapt to your favorite flavors.
My kids love the fact that this acorn squash risotto is full of parmesan cheese, making it so creamy. They also love these Gluten Free Caramel Acorn Squash Cookies! It must be a squash thing!
What changes, are the add-ins you choose. What is in your refrigerator? Shrimp? Great. Acorn squash and other vegetables? That works. Chicken? Perfect :-).
Can this risotto recipe be made vegan?
This gluten free dinner recipe is easy to make vegan. Just use vegetable broth instead of chicken broth.
Another thing I love about this easy risotto recipe is that you can easily make it vegetarian if you need a non-meat dish. We tend to entertain a lot during the holidays and having a vegetarian/vegan dish ensures everyone can enjoy dinner.
I paired this acorn squash risotto dish with one of my favorite white wines by Gloria Ferrer. Their chardonnay is not only a beautiful pairing with this dish, but it worked perfectly as one of the ingredients as well :-).
Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County. Gloria Ferrer Caves & Vineyards was the fulfillment of a longtime family dream: to make world-class méthode champenoise sparkling wines in an exceptional New World terroir.
Let’s get to that super simple formula for perfect risotto! Here is a video tutorial to show you how easy it is to peel an acorn squash. Gluten free risotto is such an easy meal to make.
Are you ready to give this easy acorn squash risotto recipe a try?
Step 1. Saute the vegetables you want to use.
If you are using a vegetable that cooks quickly, saute that vegetable in a separate pan and add it back to the risotto when the rice is mostly cooked. Since acorn squash is pretty hard, I cook it ahead in the same pot.
Step 2. Add the rice and a tablespoon of olive oil and stir the rice to coat it all.
Step 3. Gradually add liquid (either chicken or vegetable broth). When that bit of liquid cooks down, add more, and so on until the rice is soft.
That is it. From here add your vegetables if you cooked them separately. Halfway through the liquid/cooking process, you can add shrimp or other proteins if you want to use them.
More Delicious Dinner Recipes to Try:
- Vegetarian Stuffed Kabocha Squash
- Leftover Stuffing Stuffed Butternut Squash
- Roasted Dairy Free Red Kuri Squash Soup
- Roasted Acorn Squash Soup
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Tools You Need to Make This Recipe:
- 5 quart pot. Everyone needs that amazing pot that you can use for those one-pot meals!
- Aborio rice. This rice cooks up so creamy and delicious!
How to make risotto:
- 1 1/2 cups aborrio rice
- 1/2 cup white wine
- 2 tablespoons olive oil
- 1 leek, washed and chopped
- 2 cloves garlic, chopped
- 1 acorn squash, seeds/rind removed and chopped
- 3 cups to 3 1/2chicken or vegetable broth, low sodium
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese
- salt and pepper to taste
- In a large pan, heat 1 tablespoon olive oil on medium heat.
- Add leeks and acorn squash.
- Cook for 5 minutes.
- Add rice and last tablespoon of olive oil.
- Stir to coat rice.
- Add wine.
- Allow to cook down.
- Add 1/2 cup broth.
- Allow to cook down, add another 1/2 cup of broth and so on until rice is tender.
- (This takes several additions over 15 minutes or so.)
- When rice is cooked, add cream and parmesan cheese.
- Stir well and serve hot.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 233 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 27mg Sodium: 234mg Carbohydrates: 22g Fiber: 2g Sugar: 2g Protein: 4g
More Yummy Dinner Recipe Ideas To Try!
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