Butternut Squash Sage and Hazelnut Risotto
Elevate your weeknight dinner with this luxurious Butternut Squash Sage and Hazelnut Risotto, a comforting dish that’s as elegant as it is satisfying. This creamy risotto features tender, caramelized cubes of roasted butternut squash, perfectly balanced by the earthy aroma of fried sage leaves and the nutty crunch of toasted hazelnuts. Made with arborio rice, lovingly simmered with a splash of dry white wine and warm vegetable stock, this dish achieves a rich, velvety texture that’s complemented by a touch of butter and a generous sprinkle of parmesan cheese. Perfect for cozy evenings, this hearty vegetarian recipe is also a showstopper for entertaining. Garnish with crispy sage for a finishing touch that adds depth and a pop of sophistication. Whether you're a seasoned risotto maker or trying it for the first time, this recipe will delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 1 medium (about 1.5 pounds) butternut squash
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 leaves fresh sage leaves
- 1.5 cups arborio rice
- 1 small, finely diced white onion
- 2 minced garlic cloves
- 4 cups vegetable stock
- 0.5 cups dry white wine
- 0.5 cups (grated) parmesan cheese
- 0.25 cups (toasted and roughly chopped) hazelnuts
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1/2-inch cubes. Spread the cubes evenly on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and black pepper. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
In a saucepan, bring the vegetable stock to a simmer over low heat. Keep it warm throughout the cooking process.
In a large skillet or heavy-bottomed pot, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sage leaves and fry for about 1 minute on each side until crisp. Remove the sage with a slotted spoon and set aside on a paper towel to drain.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the garlic and cook for another minute.
Stir in the arborio rice and toast it for 2-3 minutes, stirring frequently, until the edges of the grains become translucent.
Pour in the white wine and let it simmer, stirring continuously, until mostly absorbed.
Add a ladleful of the warm vegetable stock to the rice and stir until absorbed. Continue adding stock, one ladleful at a time, stirring frequently and waiting until the stock is fully absorbed before adding more. This process should take about 18-20 minutes.
When the risotto is creamy and the rice is tender with a slight bite, stir in the roasted butternut squash, grated parmesan cheese, and the remaining 1 tablespoon of butter. Season with salt and black pepper to taste.
Serve the risotto immediately, topped with the toasted hazelnuts and crispy sage leaves for garnish.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 235.7 g | 86% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 33.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1003 mg | 77% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3987 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
