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

Vickys Roasted Squash Risotto, GF DF EF SF NF.

You can have Vickys Roasted Squash Risotto, GF DF EF SF NF using 8 ingredients and 8 steps. Here is how you achieve that.

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

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

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.