Easiest Way to Make Tasty Vickys Roasted Squash Risotto, GF DF EF SF NF

Vickys Roasted Squash Risotto, GF DF EF SF NF. Great recipe for Vickys Chorizo & Chicken Risotto, GF DF EF SF NF. Almost paella but a little bit different Great recipe for Vickys Butternut Squash Pasta Bake, GF DF EF SF NF. This is a great, simple kids dish, kind of a cheats Mac 'n' Cheese.

Vickys Roasted Squash Risotto, GF DF EF SF NF See great recipes for Vickys Garlic, Lemon & Herb Chicken, GF DF EF SF NF too! Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF. Here is how you achieve it. You can cook 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. Prepare 2 of large onions, finely sliced.
  3. You need 250 grams of arborio rice.
  4. It’s 1200 ml of vegetable stock.
  5. Prepare 100 ml of white wine (or extra stock).
  6. You need 4 tbsp of freshly chopped sage.
  7. You need of spray of oil for roasting.
  8. It’s to taste of salt and fresh black pepper.

Ingredients of Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF. Great recipe for Vickys Halloween Snake Breadsticks (Garlic Herb) GF DF EF SF NF. These are a soft breadstick, ideal for soup instead of sliced bread. You could add a little green food dye to the batter if you wanted to.

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

  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.

I decorated with raisin eyes and made forked tongues from pieces of chilli. See great recipes for Bread pizza disc, Noodle Disc Manchurian too! Also, you can prepare the spaghetti squash ahead of time. Crust Ingredients (optional). (which you don't really need, but could be useful). The first risotto ball will probably need more time to fry and may not look exactly as you wish, but I promise it will still be.