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Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-Free

  • 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
  • 4 tbsp freshly chopped sage
  • 1 spray of oil for roasting
  • 1 salt and fresh black pepper to taste

How to Make Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Roasted Squash Risotto, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat the oven to gas 6 / 200C / 400°F
  • Step 2
  • Put the onion and rice in a pan with the wine and a quarter of the stock. Let simmer gently
  • Step 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
  • Step 4
  • Now put the squash pieces on a baking tray and spray each side lightly with oil
  • Step 5
  • Roast the squash for 25 minutes, turning once halfway through
  • Step 6
  • Meanwhile, repeat adding the stock to the rice in quarters until it has all been absorbed and the rice is tender and creamy
  • Step 7
  • When the squash is done, cut it into smaller pieces
  • Step 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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