Description
A creamy risotto combining sweet butternut squash, rich mushrooms, and crunchy toasted hazelnuts, perfect for comforting autumn dinners.
Ingredients
Scale
- 300 g Arborio rice
- 1 small butternut squash (about 500 g)
- 200 g mushrooms (e.g., button or porcini)
- 1 medium onion
- 2 cloves garlic
- 1 liter vegetable broth
- 100 ml dry white wine
- 50 g grated Parmesan cheese
- 50 g hazelnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
- Cut the squash: Wash the butternut squash, cut it in half, remove the seeds, and dice it (you can keep the skin).
- Roast the squash: In a skillet, heat 1 tablespoon of olive oil and add the diced squash. Roast for about 10 minutes until tender. Set aside.
- Prepare the mushrooms: In the same skillet, add another tablespoon of olive oil. Add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the mushrooms are golden.
- Add the rice: Stir in the Arborio rice and cook for 2 minutes, stirring frequently.
- Deglaze with wine: Pour in the white wine and let it evaporate completely, stirring often.
- Add the broth gradually: Add a ladleful of warm broth to the rice and stir. When the liquid is nearly absorbed, add another ladle. Repeat until the rice is creamy and al dente (about 18-20 minutes).
- Incorporate the squash: Once the rice is cooked, stir in the roasted squash, grated Parmesan, salt, and pepper. Mix well.
- Toast the hazelnuts: In a small skillet, toast the hazelnuts over medium heat until golden. Chop them coarsely.
- Serve: Plate the risotto and sprinkle with toasted hazelnuts and fresh parsley.
Notes
To maximize flavor, heat the broth in advance. Add broth gradually while stirring frequently to achieve the perfect creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg