Recipe: Delicious Vickys Roasted Squash Risotto, GF DF EF SF NF

Vickys Roasted Squash Risotto, GF DF EF SF NF. Creamy, cheesy, delicious and versatile, risotto is a true culinary treat on this week's Foodie Friday with Eric Scott. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer.

Butternut Squash Risotto from Delish.com is all you need this winter. Some see this as therapeutic, other annoying AF. There's just no way around it. You can have Vickys Roasted Squash Risotto, GF DF EF SF NF using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vickys Roasted Squash Risotto, GF DF EF SF NF

1. Prepare 700 grams of butternut squash, peeled and cut into discs.
2. You need 2 of large onions, finely sliced.
3. Prepare 250 grams of arborio rice.
4. It's 1200 ml of vegetable stock.
5. Prepare 100 ml of white wine (or extra stock).
6. Prepare 4 tbsp of freshly chopped sage.
7. It's of spray of oil for roasting.
8. You need to taste of salt and fresh black pepper.

Arborio rice—the kind generally used in risotto— is extra starchy, which means it's more likely to stick (and burn). Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these. Roasting the squash in two different forms—halved and cubed—adds double the texture to the creamy risotto base.

Vickys Roasted Squash Risotto, GF DF EF SF NF instructions

1. Preheat the oven to gas 6 / 200C / 400°F.
2. Put the onion and rice in a pan with the wine and a quarter of the stock. Let simmer gently.
3. When the stock is almost absorbed, around 15 minutes, add another quarter of the stock and let simmer again until the stock has absorbed into the rice, another 15 minutes or so.
4. Now put the squash pieces on a baking tray and spray each side lightly with oil.
5. Roast the squash for 25 minutes, turning once halfway through.
6. Meanwhile, repeat adding the stock to the rice in quarters until it has all been absorbed and the rice is tender and creamy.
7. When the squash is done, cut it into smaller pieces.
8. Stir the sage into the rice, lightly season with salt and stir in gently half of the roasted squash. Plate it and pile some of the leftover roasted squash on top of each serving. Season with a twist of fresh black pepper.

So grab your sleekest spandex and fire up the flames as you add a little cardio Season with salt and pepper to taste and serve the risotto, garnished with additional Parmesan and chives. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Farro Risotto with Roasted Acorn Squash and flavorful Pesto (made from radish top! Or sub arugula) - a delicious vegetarian dinner recipe, perfect for fall!