Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, almond and butternut squash risotto. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Almond and Butternut Squash Risotto is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Almond and Butternut Squash Risotto is something that I have loved my entire life. They’re fine and they look wonderful.
Almond and Butternut Squash Risotto A dish for autumn evenings. The ground almond gives a more-ish flavour while the roasted butternut seeds add texture and 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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook almond and butternut squash risotto using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Almond and Butternut Squash Risotto:
- Prepare 3 shallots
- Make ready 100 g risotto rice (pp)
- Prepare 100 g ground almonds
- Prepare 100 ml good white wine
- Make ready 1 vegetable stock cube
- Take 1 butternut squash
- Make ready 1 tsp dried or fresh sage
- Prepare Olive oil
- Make ready Salt and pepper
Line a baking sheet with foil and spritz with nonstick spray. Peel the skin off of the entire butternut squash. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.
Steps to make Almond and Butternut Squash Risotto:
- 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.
- 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.
- Dice the shallots and fry in a pan for 2-4 mins until golden brown. Add the risotto rice and stir for 1 min.
- Add stock to 600 ml hot water.
- 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.)
- After most of the water is evaporates, test the rice. If hard, add another 100ml of water and simmer until its evaporated.
- If soft, add ground almonds, sage, salt and pepper and butternut squash.
- Serve.
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! While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. Pour in the stock and bring to a simmer.
So that’s going to wrap it up for this exceptional food almond and butternut squash risotto recipe. Thank you very much for reading. I am 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 in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
