Roast Squash Risottoa

Name: Roast Squash Risottoa
Ingredients: 1 1/2 lb winter squash, peeled, seeded, diced; 2 tbsp olive oil; 1 None onion, chopped; 2 cloves garlic, minced; 3.5 oz Arborio rice; 4 cups hot chicken stock; 1 oz Parmesan cheese, grated, plus extra shaved to serve; 1 1/2 tbsp butter; 1 tbsp fresh parsley, chopped, plus extra to serve

9 ingredients

4 steps

Ingredients

1 1/2 lb winter squash, peeled, seeded, diced
2 tbsp olive oil
1 None onion, chopped
2 cloves garlic, minced
3.5 oz Arborio rice
4 cups hot chicken stock
1 oz Parmesan cheese, grated, plus extra shaved to serve
1 1/2 tbsp butter
1 tbsp fresh parsley, chopped, plus extra to serve

Directions

1

Preheat oven to 400°F. Line a baking pan with parchment paper.
2

Toss squash with 1 tbsp oil. Season. Arrange in a single layer in prepared pan. Bake for 15-20 mins, until just tender.
3

Meanwhile, heat remaining oil in a saucepan over medium heat. Sweat onion and garlic for 4-5 mins, until softened. Add rice and cook, stirring, for 1-2 mins, until grains become translucent. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender and creamy, about 20 mins.
4

Add squash, cheese, butter and parsley. Season. Serve topped with extra chopped parsley and shaved Parmesan.