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

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, vickys roasted squash risotto, gf df ef sf nf. One of my favorites food recipes. For mine, I will 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 well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vickys Roasted Squash Risotto, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to 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 that.

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