Almond and Butternut Squash Risotto
Almond and Butternut Squash Risotto

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, almond and butternut squash risotto. One of my favorites food recipes. This time, I’m gonna make it a 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.

Almond and Butternut Squash Risotto is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Almond and Butternut Squash Risotto is something which I’ve loved my whole life. They are fine and they look fantastic.

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:
  1. Prepare 3 shallots
  2. Get 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. Get 1 butternut squash
  7. Get 1 tsp dried or fresh sage
  8. Get Olive oil
  9. Get Salt and pepper

Add remaining broth and the prepared squash. Remove from heat and stir in the prepared kale. Remove from oven, sprinkle with almond parmesan and serve! Stir in Parmesan and sage, then season with salt and pepper before serving.

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.

Melt the butter in a large saute pan over medium heat. My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. Add in the broth and almond/non-dairy milk. Remove from heat and let cool for a few minutes. Transfer to a high-speed blender or food processor and purée until smooth & creamy.

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’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!