This gluten-free and vegan risotto recipe from Gluten-Free Goddess makes acorn squash, curry, nutmeg and rice the star. It's so naturally creamy, you definitely won't need milk or cheese. Autumn garnishes like toasted pecans, fresh cranberries or dried herbs will make this a favorite in your squash recipe arsenal!
1 medium acorn squash, halved, seeded
2 tablespoons extra virgin olive oil
4 cups light tasting vegetable broth (dilute with water if it's too onion-y)
1 small onion, diced
3-4 garlic cloves, minced
1/2 teaspoon gluten-free mild curry powder
Freshly grated nutmeg, to taste
1 1/2 cups raw short grain Arborio rice
1 cup white wine (optional; replace with broth if alcohol-free)
Sea salt and ground pepper, to taste
For full recipe instructions, click here.
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