Save this Cannelle Et VanilleSee original recipe on www.cannellevanille.com

Butternut Squash Risotto With Pistachios And Lemon

advertise
Butternut Squash Risotto With Pistachios And Lemon

Ingredients

  • 1/2 pound peeled butternut squash
  • about 6 cups chicken or vegetable stock
  • 3 tablespoons unsalted butter
  • 1 medium leek, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 cups arborio rice
  • 2 rosemary branches
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/3 cup dry white wine
  • finely grated zest of 1 lemon
  • 1/2 teaspoon freshly squeezed lemon juice, plus more to taste
  • freshly ground black pepper to taste
  • 1/4 cup chopped salted pistachios
  • grated parmesan cheese
  • 1/2 small butternut squash puree, peeled, seeded and diced
  • 3 eggs
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50 g) natural cane sugar
  • 1/3 cup (80 ml) unsweetened coconut milk
  • 1/3 cup (80 ml) coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (70 g) superfine brown rice flour
  • 1/2 cup (70 g) quinoa flour
  • 1/3 cup (45 g) hazelnut meal
  • 3 tablespoons (20 g) tapioca starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cinnamon
  • 1 gala apple, peeled and diced into 1/8-inch pieces
  • 1 ounce (30 g) chopped hazelnuts
advertise

Social Stats

0Rating
0-5
1,553Pinterest
Pins
28Facebook
Shares
7Tweets
6StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:38:49 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×