Recipe of Award-winning Almond and Butternut Squash Risotto

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We hope you got insight from reading it, now let's go back to almond and butternut squash risotto recipe. You can have almond and butternut squash risotto using 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Almond and Butternut Squash Risotto:

1. Use 3 of shallots.
2. Take 100 g of risotto rice (pp).
3. Get 100 g of ground almonds.
4. You need 100 ml of good white wine.
5. Use 1 of vegetable stock cube.
6. Prepare 1 of butternut squash.
7. Provide 1 tsp of dried or fresh sage.
8. Provide of Olive oil.
9. Provide of 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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