Winter Squash Risotto Pie

• 1 lb winter squash, seeded, peeled, chopped
• 1 tbsp olive oil
• 1 tsp fresh rosemary leaves, chopped
• 4 cups vegetable stock, warmed
• 3 1/2 tbsp melted butter
• 1 None onion, chopped
• 1 bulb baby fennel, thinly sliced
• 5 oz arborio rice
• 3 sheets filo dough
• None None mixed greens, to serve

1. Preheat oven to 400u0b0F. Lightly grease and line a baking tray with parchment paper.
2. Arrange squash on prepared tray. Drizzle with oil and sprinkle with rosemary. Season. Bake for 25-30 mins, until tender.
3. Meanwhile, melt 1 1/2 tbsp butter in a large saucepan over medium heat. Saute onion and fennel for 2-3 mins, until tender. Add rice, stirring to coat. Gradually add stock, 1 cup at a time, stirring between additions until liquid is absorbed. Let rest, covered, for 3 mins.
4. Brush a 9 inch round pie dish with butter. Layer filo sheets together, brushing each with remaining melted butter. Cut in 1/2 and stack again to create 6 layers. Line pie dish with filo stack, trimming to fit. Bake for 5-10 mins, until golden and crisp. Let cool for 5 mins.
5. Stir squash through risotto and spoon over filo dough. Serve with mixed greens.

winter, olive oil, rosemary, vegetable stock, butter, onion, baby fennel, arborio rice, dough, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/34094 (may not work)