Roasted Squash Wedges with Three-Grain Risotto, Marjoram and Asparagus Recipe - Cookitsimply.com

Name: Roasted Squash Wedges with Three-Grain Risotto, Marjoram and Asparagus Recipe - Cookitsimply.com
Ingredients: 7 oz acorn squash or other type of squash (peeled, deseeded and cut into 4 wedges); 1 tsp rapeseed or vegetable oil; 3 1/2 oz peeled weight (onion, finely chopped); 1 tsp crushed garlic; 2 1/2 oz three-grain risotto mix (baldo rice, spelt and pearl barley - this is available ready-mixed); 1 pint vegetable stock; 8 1/4 oz asparagus tips; 2 tbsp finely chopped fresh marjoram (plus extra to garnish); 3 tbsp 0% fat fromage frais; 2 tbsp finely chopped fresh parsley; freshly ground black pepper (to taste)

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Roasted Squash Wedges with Three-Grain Risotto, Marjoram and Asparagus 7 oz acorn squash or other type of squash (peeled, deseeded and cut into 4 wedges) 1 tsp rapeseed or vegetable oil 3 1/2 oz...

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Ingredients

7 oz acorn squash or other type of squash (peeled, deseeded and cut into 4 wedges)
1 tsp rapeseed or vegetable oil
3 1/2 oz peeled weight (onion, finely chopped)
1 tsp crushed garlic
2 1/2 oz three-grain risotto mix (baldo rice, spelt and pearl barley - this is available ready-mixed)
1 pint vegetable stock
8 1/4 oz asparagus tips
2 tbsp finely chopped fresh marjoram (plus extra to garnish)
3 tbsp 0% fat fromage frais
2 tbsp finely chopped fresh parsley
freshly ground black pepper (to taste)