Roast Squash Risottoa

• 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

1. Preheat oven to 400u0b0F. 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.

winter, olive oil, onion, garlic, rice, chicken, parmesan cheese, butter, parsley

Taken from recipes-plus.com/api/v2.0/recipes/25407 (may not work)