Recipe: Delicious Vickys Roasted Squash Risotto, GF DF EF SF NF

Vickys Roasted Squash Risotto, GF DF EF SF NF. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper.

Here is how you achieve that. Recipe: Tasty Way To Easy Bbq Flavored Toasted Zucchini Squash Seeds halloween. It starts with roasted butternut squash that gets pureed and added to the pan with our short grain brown rice, white wine, and veggie broth and cooked down until tender and What to Serve with Butternut Squash Risotto. You can have Vickys Roasted Squash Risotto, GF DF EF SF NF using 8 ingredients and 8 steps. Here is how you cook that.

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

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

I like to serve the risotto as the main dish. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Ingredients of Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF.

Vickys Roasted Squash Risotto, GF DF EF SF NF instructions

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.

Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF instructions. Pour the milk in a pan and add the. Categories: Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. Butternut Squash Risotto from Delish.com is all you need this winter. A lot of butternut squash risotto recipes call for roasting the squash first.