Free-From Recipes | Freefom Butternut squash risotto

Name: Free-From Recipes | Freefom Butternut squash risotto
Ingredients: 2 tbsp olive oil; 2 shallots, peeled an finely sliced; 200g/ 7oz Arborio risotto rice; 1/4-–½ a small butternut squash, peeled, seeded and cut into small chunks; 700ml/3 cups gluten and wheat free stock, either chicken or vegetable; sea salt and freshly ground black pepper (instead of salt I used Seagreens new Mineral salt which worked really well; 3 tbsp thin cream, goat, soya or oat, depending on what you can tolerate; juice 1 lemon; large handful of fresh coriander, chopped fairly roughly

foodsmatter.com

| | | Michelle's FreeFrom Butternut squash risotto Corn, dairy, egg, gluten, lactose, nightshade, nut and wheat free; can be soya free This is a lovely,

View full recipe on foodsmatter.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodsmatter.com.

Share this recipe:

Cooking tools:

Skillet
Chef's knife
Cutting board
Peeler
Wooden spoon
Measuring cup
Measuring spoon
Kitchen scale
Stove

Ingredients

2 tbsp olive oil
2 shallots, peeled an finely sliced
200g/ 7oz Arborio risotto rice
1/4-–½ a small butternut squash, peeled, seeded and cut into small chunks
700ml/3 cups gluten and wheat free stock, either chicken or vegetable
sea salt and freshly ground black pepper (instead of salt I used Seagreens new Mineral salt which worked really well
3 tbsp thin cream, goat, soya or oat, depending on what you can tolerate
juice 1 lemon
large handful of fresh coriander, chopped fairly roughly