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

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys roasted squash risotto, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Roasted Squash Risotto, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Roasted Squash Risotto, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. 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. Prepare butternut squash, peeled and cut into discs
  2. Take large onions, finely sliced
  3. Take arborio rice
  4. Get vegetable stock
  5. Make ready white wine (or extra stock)
  6. Make ready freshly chopped sage
  7. Make ready spray of oil for roasting
  8. Get 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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