Home » BLOG » Butternut Squash Quinoa Risotto (gluten free, dairy free)

Butternut Squash Quinoa Risotto (gluten free, dairy free)

This post may contain affiliate links which won’t change your price but will share some commission.

butternut squash quinoa risotto

I LOVE risotto. I also LOVE anything with squash. Unfortunately my son is allergic to rice (yes, really). So I never make risotto anymore.

My son is also fairly picky. But I was craving risotto the other day. So I crossed my fingers and made a quinoa version that we could all eat.

The verdict? Amazing! Three of us dug right in and even had seconds.

My son, however, ran from the table screaming at the word risotto. He didn’t come back until dinner was over and I was cleaning the table. He finally agreed to try a bite. When he did his reaction was, “This is so good!” He proceeded to clear his plate.

I’ll consider it a great dinner success!

One of the best parts about the this risotto is that it is so easy to make. I cooked the quinoa earlier in the day when I had a few spare minutes. Then at dinner time it only took about 15 minutes to make the risotto.

I also love this recipe because it’s a simple way to get my kids to eat quality vegetables and bone broth without them realizing it. Easy, healthy and delicious…my favorite kind of recipe.

Give this risotto a try. Your whole family will love it.


Butternut Squash Quinoa Risotto (gluten free, dairy free)
Serves 4
A simple main dish or side dish filled with vegetables and bone broth that the whole family will love.
Write a review
  1. 1/2 cup quinoa - soaked for at least 7 hours and then drained
  2. 1 cup water or bone broth
  3. 1 cup pureed butternut squash (you can replace this with any pureed vegetable you like)
  4. 1 Tbsp. coconut oil (or butter)
  5. 1/2 - 3/4 cups bone broth
  6. seasoning - sea salt, garlic powder, pepper - seasoning of your choice
  7. grated parmesan cheese (optional if tolerant of dairy)
  1. Bring one cup of water and/or broth to a boil. Add the drained/rinsed quinoa. Cover. Reduce heat and simmer for 12 minutes.
  2. Remove the pan from the heat. Leave the pan covered for 15 minutes. At this point you can make the risotto or refrigerate the quinoa until you are ready to make the risotto.
  3. In a pot, heat the quinoa, squash, coconut oil, seasoning and 1/2 cup broth. Stir until well combined. Simmer the mixture until the broth has cooked down, stirring occasionally. Add more broth if desired/if the mixture is too dry. This will take about 10-15 minutes.
  4. Adjust the seasoning to taste. Add cheese directly to the pan or grate on top of individual servings if desired.
Just Take A Bite https://justtakeabite.com/


One comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.