Butternut Squash, Sage and Hazelnut Risotto Recipe - Food.com

Ingredients

• 5 1/2 cups vegetable stock or 5 1/2 cups canned broth
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 butternut squash, peeled and cubed
• 5 teaspoons chopped fresh sage or 1 teaspoon dried sage
• 1 1/2 cups arborio rice or 1 1/2 cups medium grain rice
• 1/2 cup dry white wine
• 1/3 cup freshly grated parmesan cheese
• 4 tablespoons hazelnuts, peeled, toasted and coarsely chopped
• 1 1/2 teaspoons fresh ground pepper
• salt, to taste