Vickys Roasted Squash Risotto, GF DF EF SF NF

Vickys Roasted Squash Risotto, GF DF EF SF NF

Source : Preheat The Oven To Gas 6 / 200c / 400 Fput The Onion And Rice In A Pan With The Wine And A Quarter Of The Stock Let Simmer Gentlywhen The Stock Is Al...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 28, 2026

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

    Vickys Roasted Squash Risotto, GF DF EF SF NF recipe step 2 photo

  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

    Vickys Roasted Squash Risotto, GF DF EF SF NF recipe step 3 photo

  4. Now put the squash pieces on a baking tray and spray each side lightly with oil

    Vickys Roasted Squash Risotto, GF DF EF SF NF recipe step 4 photo

  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

    Vickys Roasted Squash Risotto, GF DF EF SF NF recipe step 7 photo

  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 Roasted Squash Risotto, GF DF EF SF NF recipe step 8 photo

Ingredients

  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

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