Nutrition Facts
4 servings
4
Oat Risotto with Almonds and Roasted Butternut Squash
We love this oat risotto with almonds and roasted butternut squash.
Ingredients
300 Butternut squash
2 cloves Garlic
1 Onion
500 Vegetable broth
40 Almond
2 Olive oil
1 Parsley
1 Lemon juice
Salt
Pepper
Directions
1
Preheat the oven to 200°C, then peel the squash and cut it into pieces.
2
Coat the pieces of squash with olive oil and place them on a baking sheet. Roast for about 25 minutes, or until the squash is tender and golden.
3
In a non-stick saucepan, sauté the chopped garlic and sliced onion in olive oil over medium heat for 3 minutes.
4
Incorporate the oats and the lemon juice, mix, then add a ladle of vegetable broth.
5
Cook on low heat, stirring occasionally, until the water is absorbed. Repeat the process until the oats are tender. (Duration of the process: about 25 minutes)
6
Add the pieces of squash and mix.
7
To finish, serve and sprinkle each plate with a handful of slivered almonds, Parmesan cheese, and fresh parsley.
Ingredients
Ingredients
300 Butternut squash
2 cloves Garlic
1 Onion
500 Vegetable broth
40 Almond
2 Olive oil
1 Parsley
1 Lemon juice
Salt
Pepper
Directions
Directions
1
Preheat the oven to 200°C, then peel the squash and cut it into pieces.
2
Coat the pieces of squash with olive oil and place them on a baking sheet. Roast for about 25 minutes, or until the squash is tender and golden.
3
In a non-stick saucepan, sauté the chopped garlic and sliced onion in olive oil over medium heat for 3 minutes.
4
Incorporate the oats and the lemon juice, mix, then add a ladle of vegetable broth.
5
Cook on low heat, stirring occasionally, until the water is absorbed. Repeat the process until the oats are tender. (Duration of the process: about 25 minutes)
6
Add the pieces of squash and mix.
7
To finish, serve and sprinkle each plate with a handful of slivered almonds, Parmesan cheese, and fresh parsley.
Notes
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