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

Vickys Roasted Squash Risotto, GF DF EF SF NF.

Hey everyone, it is Jim, welcome to our recipe page. 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. This time, 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 meals in the world. It is simple, it's fast, it tastes delicious. It's enjoyed by millions daily. Vickys Roasted Squash Risotto, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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. {Take 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. {Prepare 100 ml of white wine (or extra stock).
6. {Prepare 4 tbsp of freshly chopped sage.
7. {Take of spray of oil for roasting.
8. {Prepare to taste of 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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