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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys roasted squash risotto, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vickys Roasted Squash Risotto, GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Vickys Roasted Squash Risotto, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vickys roasted squash risotto, gf df ef sf nf using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Roasted Squash Risotto, GF DF EF SF NF:
  1. Get 700 grams butternut squash, peeled and cut into discs
  2. Get 2 large onions, finely sliced
  3. Take 250 grams arborio rice
  4. Get 1200 ml vegetable stock
  5. Prepare 100 ml white wine (or extra stock)
  6. Make ready 4 tbsp freshly chopped sage
  7. Get spray of oil for roasting
  8. Take to taste salt and fresh black pepper
Instructions to make Vickys Roasted Squash Risotto, GF DF EF SF NF:
  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

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