Vickys Roasted Squash Risotto, GF DF EF SF NF

Name: Vickys Roasted Squash Risotto, GF DF EF SF NF
Total time: 3900 s
Yield: 4 servings
Cuisine: American
Ingredients: 700 grams butternut squash, peeled and cut into discs; 2 large onions, finely sliced; 250 grams arborio rice; 1200 ml vegetable stock; 100 ml white wine (or extra stock); 4 tbsp freshly chopped sage; spray of oil for roasting; to taste salt and fresh black pepper

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A lovely sweet tasting risotto with a great colour!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A lovely sweet tasting risotto with a great colour!

Saved

Ingredients

1 hour 5 mins

4 servings

700 gramsbutternut squash, peeled and cut into discs
2large onions, finely sliced
250 gramsarborio rice
1200 mlvegetable stock
100 mlwhite wine (or extra stock)
4 tbspfreshly chopped sage
spray of oil for roasting
to tastesalt and fresh black pepper

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Steps

1 hour 5 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on August 28, 2013 08:07

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!