Roasted Squash And Rosemary Risotto

1. 1

   Preheat oven to 350u00b0F. Toss squash with 2 tbsp oil in a roasting pan. Roast for 40 mins, or until tender.

2. 2

   Heat remaining oil in a large saucepan. Add rice and stir for 2 mins, or until rice is coated in oil. Add garlic and rosemary. Cook, stirring, until fragrant. Stir in 1/2 cup warm stock. Cook, stirring constantly over low heat, until liquid is absorbed. Continue adding stock, in 1 cup batches, stirring until liquid is absorbed after each addition.

3. 3

   Fold in squash, spinach, cheese and cream. Stir over medium heat until hot. Top with Parmesan shavings to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.