Roasted Vegetable & Risotto
Featured Pinch Tips Video
- yellow squash cubed/or any other squash
- 8 oz
- 1 tsp
- olive oil
- chopped onion
- 1 tsp
- minced garlic
- 1 c
- 2 c
- vegetable stock/add more water if needed
- marjoram - sprinkle to taste
- 3 Tbsp
- cream cheese
- 2 Tbsp
- chopped parsley
1Roast squash on cookie sheet, 400 degrees for 10 minutes. Sprinkle a little oil on top.
2Add asparagus and roast 10 more minutes until tender.
3Heat oil in pan and add onion & garlic until softened.
4Add risotto & stir in half of stock. When boiling, turn down to simmer. Add hot stock as needed. Cook around 20 minutes.
5Cut top of asparagus 3 inches & rest 1/4 inch slices. Add bottoms to risotto.
6Add cream cheese, parsley & sprinkle marjoram. Top with asparagus.