Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, almond and butternut squash risotto. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Almond and Butternut Squash Risotto is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Almond and Butternut Squash Risotto is something that I’ve loved my entire life.

To begin with this 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 that.

The ingredients needed to make Almond and Butternut Squash Risotto:

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

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. I often serve it with red orach, a leafy vegetable with a brilliant purple color that we often find in our CSA.

Steps 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.

This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan, everyone will love this ultra-smooth and creamy risotto recipe. I have to say it, this butternut squash risotto is absolute delicious! Fresh sage is a real boost too and goes perfect with this dish. And let's not forget the toasted sliced almonds for a little crunch.

So that is going to wrap this up for this exceptional food almond and butternut squash risotto recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!