Recipe of Quick Vickys Roasted Squash Risotto, GF DF EF SF NF

Vickys Roasted Squash Risotto, GF DF EF SF NF.

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, vickys roasted squash risotto, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit tasty. 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's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They're fine and they look fantastic. Vickys Roasted Squash Risotto, GF DF EF SF NF is something that I've loved my whole life.

To begin 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 cook it.

The ingredients needed to make Vickys Roasted Squash Risotto, GF DF EF SF NF:

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

Steps 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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