Almond and Butternut Squash Risotto

Name: Almond and Butternut Squash Risotto
Cuisine: British
Ingredients: 3 shallots; 100 g risotto rice (pp); 100 g ground almonds; 100 ml good white wine; 1 vegetable stock cube; 1 butternut squash; 1 tsp dried or fresh sage; Olive oil; Salt and pepper

Bethan Rowe @cook_13325462

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

Bethan Rowe @cook_13325462

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

Saved

Ingredients

3shallots
100 grisotto rice (pp)
100 gground almonds
100 mlgood white wine
1vegetable stock cube
1butternut squash
1 tspdried or fresh sage
Olive oil
Salt and pepper

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Steps

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.