Butternut Squash, Sage And Hazelnut Risotto

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Butternut Squash, Sage And Hazelnut Risotto

 

Recipe By :n/a

Serving Size : 6 Preparation Time :0:00

Categories : Rice/Grains Side Dish

Amount Measure Ingredient -- Preparation Method

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5 1/2 cups vegetable stock

2 tablespoons unsalted butter

1 large onion -- chopped

1 butternut squash -- peeled and cubed

= (or other orange-fleshed squash)

5 teaspoons chopped fresh sage

= (or 1 tspn dried sage)

1 1/2 cups arborio or medium-grain rice

1/2 cup dry white wine

1/3 cup freshly-grated Parmesan cheese

4 tablespoons coarsely-chopped toasted peeled hazelnuts

1 1/2 teaspoons freshly-ground black pepper

Salt -- to taste

 

In a small saucepan over high heat, bring the stock to a simmer. Reduce the

heat to low and keep the liquid hot.

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 teaspoon 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.

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 tablespoons of the nuts, the pepper and salt. Stir

to mix well.

To serve, spoon the risotto into a serving bowl or onto plates. Garnish with

the remaining 1 tablespoon fresh sage, if using, and the remaining 1 tablespoon

nuts. Serves 6.