Recipe of Super Quick Homemade Almond and Butternut Squash Risotto

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, almond and butternut squash risotto. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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

To begin with this recipe, we have to first prepare a few components. 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 shallots
2. Make ready risotto rice (pp)
3. Make ready ground almonds
4. Prepare good white wine
5. Take vegetable stock cube
6. Prepare butternut squash
7. Take dried or fresh sage
8. Make ready Olive oil
9. Take Salt and pepper

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.

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