How to Prepare Gordon Ramsay Almond and Butternut Squash Risotto

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, almond and butternut squash risotto. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Almond and Butternut Squash Risotto is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Almond and Butternut Squash Risotto is something that I have loved my whole 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. Take 100 g risotto rice (pp)
3. Get 100 g ground almonds
4. Get 100 ml good white wine
5. Prepare 1 vegetable stock cube
6. Get 1 butternut squash
7. Get 1 tsp dried or fresh sage
8. Prepare Olive oil
9. Get 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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