Squash & Hazelnut Risotto

A warming & creamy dish for frosty days!

Coline
Coline
6 minutesPrep time
25 minutesCook time
774 cal.Per serving

Utensils

Stovetop, Pot (small), Pot (large), Peeler

recipe

Vegetable broth (liquid)

Step 1

Keep the veggie stock hot in a small pot over low heat.

Shallot

Step 2

Peel & mince the shallot.

Butternut squash

Step 3

Peel the squash. Slice it in half & scoop out the seeds. Cut the squash into cubes.

Rice (Arborio)
White wine
Shallot
Butternut squash

Step 4

Melt a pat of butter in a pot over medium heat. Add the shallot & squash. Cook, stirring for 5 min. Add the rice & wine. Stir constantly until the wine is absorbed.

Vegetable broth (liquid)

Step 5

Add a ladleful of broth. Stir until it's absorbed. Continue this process.

Step 6

After 15–20 min, the rice should be cooked & creamy. Add more liquid if needed.

Parmesan (grated)

Step 7

Turn off the heat. Add the parmesan, salt, pepper & a bit of butter (optional). Mix to combine. Cover & keep warm.

Hazelnuts

Step 8

Toast the hazelnuts in a dry pan over medium-low heat. Then crush or roughly chop the nuts.

Hazelnuts

Step 9

Serve the creamy risotto garnished with toasted hazelnuts. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy774 cal.
Fat25g
Carbohydrates120g
Protein18g
Fiber7g

On average, one serving of the recipe "Squash & Hazelnut Risotto" contains 774 Energy, 25 g of Fat, 120 g of Carbohydrates, 18 g of Protein, 7 g of Fiber.

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Squash & Hazelnut Risotto
Easy