Roasted Squash Risotto with Basil and Parmesan

  • 2 cups squash roasted
  • 1 Tbs olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup  arborio rice
  • 3-4 cups chicken stock vege or chicken -either will do
  • 1/4 cup dried basil fresh, chopped
  • Parmesan cheese
  1. Heat oil in a large pan (I use my wok). Add onion and garlic, and cook until onion is tender.
  2. Blend in the rice and cook for a few minutes, ensuring that all the rice grains are covered in the oil.
  3. Add 1 cup of stock to the pan, and cook, stirring constantly until the liquid is absorbed.
  4. Continue stirring in stock 1 cup at a time until rice is tender and creamy.
  5. Fold in pumpkin/squash and basil and heat through.
  6. Serve topped with black pepper and parmesan.