Roast Squash Risottoa

1. 1

   Preheat oven to 400u00b0F. Line a baking pan with parchment paper.

2. 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. 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. 4

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

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