If you’re looking for a powerfully flavored, easy meal on a busy night, look no further than this vegan, gluten-free Delicata Squash Risotto. Based on seasonal Delicata squash, which has a thin, tender skin that you can eat (no peeling required), you can create a savory, delicious dinner in about 50 minutes. Delicata squash recipes are among my favorites, as the colorful peel of the squash can highlight your cooking. This risotto recipe adds in sautéed mushrooms, onions, garlic, and sage, with a truffle oil topping and vegan parmesan cheese.
What is Risotto?
Risotto is a classic Italian dish made with a special high-starch, short-grain rice, such as Arborio rice. How do you make risotto? The process of making risotto includes sautéing flavorful additions (such as garlic and mushrooms) in olive oil, creating a flavorful broth (often with a touch of white wine), and slowly rehydrating the Arborio rice as it cooks with broth. You ladle a little bit of broth in the saucepan with the rice at a time, while stirring and allowing it to absorb. The end result is a very creamy, smooth rice, with an al dente, crisp bite. Is risotto gluten-free? Yes, Arborio rice is gluten-free, as long as your ingredients are also gluten-free.
Nutrition Delicata Squash
Like all winter squashes, Delicata squash are packed in slow-digesting carbs, vitamins A and C, fiber, and more–all for a skinny 39 calories and 0 grams of fat per serving. The great thing about cooking with Delicata squash is that you don’t have to peel away all that goodness, which means more fiber and phytochemicals for you.
How to Cook Delicata Squash
All you have to do to cook Delicata squash is split open, scoop out the seeds (which are also edible, and can be roasted), and cook it. You can have roasted Delicata squash by simply placing the squash skin side down on a pan, drizzling it with olive oil and your favorite seasonings, then baking it in the oven until golden brown. Another easy method is boiling it until it’s tender. And, you can sauté it–as we do in this recipe.
Make the easiest, healthiest, yummiest risotto recipe featuring delicata squash in this Delicata Squash Risotto, which is also vegan and gluten-free.
- 2 tablespoons extra virgin olive oil
- 1 medium delicata squash
- 3 medium onion, diced
- 3 cloves garlic, minced
- 5 ounces mushroom, sliced
- 3 tablespoons finely chopped fresh sage
- 2 cups arborio rice, uncooked
- ½ cup white wine
- 5 cups vegetable broth
- ½ teaspoon black pepper
- 2 tablespoons truffle oil (or extra virgin olive oil)
- ½ cup vegan parmesan cheese (make it from scratch here)
- Sea salt and freshly ground black pepper (as desired)
- Sage leaves (optional)
- Heat 2 tablespoons olive oil in a large saucepan over medium heat.
- Clean outer surface of delicata squash, slice in half, remove seeds, and slice into thin slices. Add to saucepan, along with onion and garlic. Sauté for 5 minutes.
- Add mushrooms and sage and saute for an additional 8 minutes.
- Add arborio rice and saute for 2 minutes.
- While vegetables are cooking, add white wine, vegetable broth, and black pepper to a small pot, stir well, cover, and bring to a simmer. Reduce heat to low to keep warm.
- Add ½ cup ladle of the broth mixture to the saucepan with the vegetables and rice, and cook over medium heat, while stirring, until liquid is absorbed. Repeat the process, adding the broth ½ cup ladle at a time to the saucepan, then cooking and stirring until liquid is absorbed, until the rice is crisp-tender (al dente), which is about 30 minutes.
- Remove from heat, and drizzle with truffle oil (or olive oil), sprinkle with vegan parmesan cheese, sprinkle with additional sea salt, freshly ground black pepper, and sage leaves, if desired.
- Makes 8 servings (about 1 cup each).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Entree
- Cuisine: American, Italian
Keywords: delicata squash, delicata squash recipes, what is risotto, instant pot risotto, is risotto gluten free
For other one-dish meals, try out some of my favorites:
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