Steps to Make Award-winning Vickys Roasted Squash Risotto, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, How to Make Award-winning Vickys Roasted Squash Risotto, GF DF EF SF NF. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vickys Roasted Squash Risotto, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Roasted Squash Risotto, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Roasted Squash Risotto, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Roasted Squash Risotto, GF DF EF SF NF estimated approx 1 hour 5 mins.

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 that.

A lovely sweet tasting risotto with a great colour!

Ingredients and spices that need to be Prepare to make Vickys Roasted Squash Risotto, GF DF EF SF NF:

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

Steps to make 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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So that's going to wrap this up for this special food How to Prepare Ultimate Vickys Roasted Squash Risotto, GF DF EF SF NF. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!