Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, almond and butternut squash risotto. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Almond and Butternut Squash Risotto is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Almond and Butternut Squash Risotto is something that I have loved my whole life. They’re fine and they look wonderful.
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 begin with this 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:
- Make ready 3 shallots
- Get 100 g risotto rice (pp)
- Prepare 100 g ground almonds
- Take 100 ml good white wine
- Take 1 vegetable stock cube
- Prepare 1 butternut squash
- Prepare 1 tsp dried or fresh sage
- Take Olive oil
- Prepare 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:
- 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.
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’s going to wrap it up for this special food almond and butternut squash risotto recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
