Easiest Way to Make Perfect Almond and Butternut Squash Risotto

Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Award-winning Almond and Butternut Squash Risotto. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Almond and Butternut Squash Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Almond and Butternut Squash Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can have Almond and Butternut Squash Risotto using 9 ingredients and 8 steps. Here is how you can achieve it.

A dish for autumn evenings. The ground almond gives a more-ish flavour while the roasted butternut seeds add texture and crunch.

Ingredients and spices that need to be Make ready to make Almond and Butternut Squash Risotto:

1. 3 shallots
2. 100 g risotto rice (pp)
3. 100 g ground almonds
4. 100 ml good white wine
5. 1 vegetable stock cube
6. 1 butternut squash
7. 1 tsp dried or fresh sage
8. Olive oil
9. Salt and pepper

Instructions to make 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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