Almond and Butternut Squash Risotto
Almond and Butternut Squash Risotto

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, almond and butternut squash risotto. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Almond and Butternut Squash Risotto is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Almond and Butternut Squash Risotto is something which I have loved my whole life. They’re nice and they look wonderful.

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat.

To get started with this particular 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 that.

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

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.

The sweet squash contrasts against the ultra creamy rice, savory Parmesan and earthy sage. The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all your plans and make this recipe! 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 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.

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