There is no risotto rice in this gluten free, low carb risotto, the butternut squash is transformed into a risotto rice, stirred in with broth and Parmesan for a savory and creamy dish, topped with crispy salmon broiled in the oven with simple herbs.
Butternut Squash Risotto with Crispy Salmon
Yes, this is a risotto-less risotto! There is no actual risotto rice in this grain free, gluten free, low carb version of risotto. Instead of risotto, we use riced butternut squash. To make butternut squash rice (or any spiralized rice, for that matter), you simply spiralize the vegetable with Blade D on the Inspiralizer, pack the noodles into a food processor, and pulse until rice-like. Here’s an easy how-to video on the exact process.
Once you have this vegetable rice, you can store it in the refrigerator for 3-5 days (better if it’s more like 3 days) and it can freeze for about 3 months. I love prepping spiralized rice on a Sunday and putting it in the refrigerator for easy and quick meals all week long. It takes about 5 minutes to do!
Once you have the butternut squash rice, it’s so easy to transform into this creamy risotto. With the use of broth and grated Parmesan cheese, the risotto is perfectly creamy, salty, and a little bit sweet.
And let’s talk about this salmon – it’s crispy and packed with flavor. The salmon is broiled for 10 minutes in a baking sheet pre-greased with some olive oil for that crispy outside. I’ll never cook salmon any other way! Here is an easy step by step to bookmark:
How to make crispy salmon
- Preheat the oven to the broil setting on high
- Grease a casserole dish or oven-safe skillet with olive oil
- Season the salmon with garlic powder, paprika, and salt and pepper (or whatever seasonings you’d like to use)
- Broil the salmon for 10 minutes
- Let the salmon rest for 5 minutes before serving
Easy, right? Enjoy this quick and easy weeknight meal for dinner or lunch – it’s healthy, packed with veggies and protein, and a fun new way to use your Inspiralizer.
Nutritional Information & Recipe