Almond and Butternut Squash Risotto
Almond and Butternut Squash Risotto

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, almond and butternut squash risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Almond and Butternut Squash Risotto is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Almond and Butternut Squash Risotto is something which I have loved my entire life.

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

To begin 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. Take 3 shallots
  2. Prepare 100 g risotto rice (pp)
  3. Make ready 100 g ground almonds
  4. Prepare 100 ml good white wine
  5. Take 1 vegetable stock cube
  6. Take 1 butternut squash
  7. Take 1 tsp dried or fresh sage
  8. Get Olive oil
  9. Get Salt and pepper

Butternut Squash Risotto from Delish.com is all you need this winter. A lot of butternut squash risotto recipes call for roasting the squash first. Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. Creamy butternut squash risotto recipe, perfect for autumn.

Instructions 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.

Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut squash puree and Parmigiano-Reggiano. We love risotto, it's one of those meals that make you feel like you're eating out in a fancy restaurant, or that you know you're way. Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Place the squash on the top rack of the oven, above the risotto.

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