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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys roasted squash risotto, gf df ef sf nf. One of my favorites. This time, I am going to make it a little 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 in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Vickys Roasted Squash Risotto, GF DF EF SF NF is something which I have loved my whole life.

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

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