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 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 will make it a little bit tasty. This will be really delicious.

Vickys Roasted Squash Risotto, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF step by step. Fry off the onion until translucent then when the veggies have finished roasting, place into the soup pan.

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To get started with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make Vickys Roasted Squash Risotto, GF DF EF SF NF:
  1. Prepare 700 grams butternut squash, peeled and cut into discs
  2. Make ready 2 large onions, finely sliced
  3. Make ready 250 grams arborio rice
  4. Get 1200 ml vegetable stock
  5. Get 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

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Instructions to make Vickys Roasted Squash Risotto, GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400Ā°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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