Roasted Squash And Rosemary Risotto - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. Toss squash with 2 tbsp oil in a roasting pan. Roast for 40 mins, or until tender.
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.
Fold in squash, spinach, cheese and cream. Stir over medium heat until hot. Top with Parmesan shavings to serve.