Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, almond and butternut squash risotto. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Almond and Butternut Squash Risotto is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Almond and Butternut Squash Risotto is something that I have loved my whole life. They are fine and they look wonderful.
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.
To begin with this recipe, we must first prepare a few components. You can cook almond and butternut squash risotto using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Almond and Butternut Squash Risotto:
- Prepare 3 shallots
- Take 100 g risotto rice (pp)
- Get 100 g ground almonds
- Prepare 100 ml good white wine
- Prepare 1 vegetable stock cube
- Get 1 butternut squash
- Make ready 1 tsp dried or fresh sage
- Prepare Olive oil
- Make ready Salt and pepper
Creamy butternut squash risotto recipe, perfect for autumn. Warming and healthy, this veggie risotto dish is packed with the delicious flavours of squash, sage and white wine. But butternut squash is my seasonal love. It's a winter squash that's sweet and loaded with nutrients, and I probably eat my way through massive amounts of it in Dispatching a large butternut squash can seem like a daunting task but once you get the hang of it, the process moves quickly and easily.
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.
Categories: Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. 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. It may have been because my veg stock wasn't salty enough? This vegan butternut squash quinoa risotto is creamy, flavorful and perfect for fall.
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