Almond and Butternut Squash Risotto
Almond and Butternut Squash Risotto

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, almond and butternut squash risotto. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Almond and Butternut Squash Risotto is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Almond and Butternut Squash Risotto is something that I’ve loved my whole life.

I often serve it with red orach, a leafy vegetable with a brilliant purple color that we often find in our CSA. 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.

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

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

Creamy butternut squash risotto recipe, perfect for autumn. Learn how to make butternut squash risotto with our simple recipe video. This butternut squash recipe produces a rich warming flavour and is the perfect dish for vegetarians also. Stir the cooked butternut squash into the risotto, along with the sage and seasoning to taste.

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 a great seasonal variation on the basic risotto recipe, and the sweet flavor and creamy texture really complements the risotto. 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. In this luxurious butternut squash risotto recipe, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish. Personally I found leeks + butternut squash a little too sweet and bland for my taste.

So that is going to wrap it up with this exceptional food almond and butternut squash risotto recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!