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Butternut Squash, Sage and Hazelnut Risotto Recipe

Butternut Squash, Sage and Hazelnut Risotto
Servings: 6

This recipe is a favorite of mine taken from the Williams-Sonoma website. Toasted blanched almonds may be used instead of the hazelnuts.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Butternut Squash, Sage and Hazelnut Risotto. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Butternut Squash, Sage and Hazelnut Risotto in your home. Then, follow these steps below to serve Butternut Squash, Sage and Hazelnut Risotto for your family or friends.

Ingredients

  • 5 1/2 canned broth

  • 2 unsalted butter

  • 1 onion

  • 1 fresh sage

  • 5 dried sage

  • 1 1/2 arborio rice

  • 1/2 medium grain rice

  • 1/3 dry white wine

  • 4 parmesan cheese

  • 1 1/2, NA hazelnuts

  • fresh ground pepper

  • salt

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Butternut Squash, Sage and Hazelnut Risotto in your home by yourself.

Directions: How to Make Butternut Squash, Sage and Hazelnut Risotto

  1. In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.

  2. In a medium, heavy saucepan over low heat, melt the butter and sauté the onion, stirring frequently, until it is soft and light brown, about 10 minutes. Add the squash and 4 teaspoons of the fresh sage or all the dried sage and sauté, stirring frequently for 2 minutes. Cover and cook until the squash is almost tender, about 6 minutes.

  3. Uncover the pan with the squash, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add 3/4 cup of the broth, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more., Add the Parmesan cheese, 3 Tbs. of the nuts, the pepper and salt. Stir to mix well.

  4. To serve, spoon the risotto into a serving bowl or onto plates. Garnish with the remaining 1 Tbs. fresh sage, if using, and the remaining 1 Tbs. nuts.

So that brings us to the end of this special Butternut Squash, Sage and Hazelnut Risotto recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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