Butternut Squash, Sage and Hazelnut Risotto Recipe

Name: Butternut Squash, Sage and Hazelnut Risotto Recipe
Total time: 90 min
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

www.food.com

This recipe is a favorite of mine taken from the Williams-Sonoma website. Toasted blanched almonds may be used instead of the hazelnuts.

View full recipe on www.food.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.

Share this recipe:

Cooking tools: