Almond and Butternut Squash Risotto
Almond and Butternut Squash Risotto

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, almond and butternut squash risotto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Almond and Butternut Squash Risotto Bethan Rowe. Sweet, nutty butternut squash is a superstar in this simple risotto. Sage and leeks slowly cooked till they're soft and caramelised, bring out the flavour of the squash while a sprinkling of toasted almonds brings the crunch. This risotto, cooked with white wine and chunks of butternut squash, makes for a quick, comforting dinner on chilly days, or a classy side dish that will impress your friends.

Almond and Butternut Squash Risotto is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Almond and Butternut Squash Risotto is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook almond and butternut squash risotto using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Almond and Butternut Squash Risotto:
  1. Prepare 3 shallots
  2. Prepare 100 g risotto rice (pp)
  3. Get 100 g ground almonds
  4. Get 100 ml good white wine
  5. Prepare 1 vegetable stock cube
  6. Make ready 1 butternut squash
  7. Get 1 tsp dried or fresh sage
  8. Prepare Olive oil
  9. Prepare Salt and pepper

To make the almond parmesan: Heat oil in a large saucepan over medium heat. Stir in Parmesan and sage, then season with salt and pepper before serving. Melt the butter in a large saute pan over medium heat. This butternut squash risotto recipe tastes incredible!

Steps to make Almond and Butternut Squash Risotto:
  1. Peal the butternut squash and cut in half. Scoop out the seeds and leave to one side. Chop the remainder of the butternut squash into 1cm squares.
  2. Put the seeds on a tray with some olive oil and salt. Put butternut squash on another tray. Roast seeds and squash at 180C. Take seeds out after 5 mins. Take squash out after 20 minutes.
  3. Dice the shallots and fry in a pan for 2-4 mins until golden brown. Add the risotto rice and stir for 1 min.
  4. Add stock to 600 ml hot water.
  5. Add all stock liquid to risotto pan and turn down the heat to simmer until evaporated. This will take 10-15 mins approx. (You can add the stock in parts if the quantity is too much for the pan you're using.)
  6. After most of the water is evaporates, test the rice. If hard, add another 100ml of water and simmer until its evaporated.
  7. If soft, add ground almonds, sage, salt and pepper and butternut squash.
  8. Serve.

Melt the butter in a large saute pan over medium heat. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven!

So that is going to wrap this up with this exceptional food almond and butternut squash risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!