Step-by-Step Guide to Make Super Quick Homemade 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 cook almond and butternut squash risotto using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Almond and Butternut Squash Risotto:
- You need of shallots.
- Use of risotto rice (pp).
- Take of ground almonds.
- Provide of good white wine.
- Get of vegetable stock cube.
- You need of butternut squash.
- Prepare of dried or fresh sage.
- You need of Olive oil.
- Provide of Salt and pepper.
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..
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