Roasted Squash And Rosemary Risotto

• 2 1/4 lb winter squash flesh, roughly chopped
• 1/4 cup olive oil
• 10.5 oz Arborio rice
• 1 clove garlic, minced
• 1 tbsp fresh rosemary leaves
• 4 cups chicken or vegetable stock, warmed
• 5 oz baby spinach leaves
• 1/4 cup grated Parmesan cheese, plus extra shaved to serve
• 1/4 cup heavy cream

1. Preheat oven to 350u0b0F. Toss squash with 2 tbsp oil in a roasting pan. Roast for 40 mins, or until tender.
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. Fold in squash, spinach, cheese and cream. Stir over medium heat until hot. Top with Parmesan shavings to serve.

winter, olive oil, rice, clove garlic, rosemary, chicken, baby spinach, parmesan cheese, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/36438 (may not work)