Butternut & Sage Risotto w/ Hazelnuts
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There’s nothing better in the dead of winter than the warm gooeyness of risotto. There are loads of ways to make risotto, but this is our all-time favorite. The carmelized squash has a hint of sweetness, the Parmesan is savory and salty, and the toasted hazelnuts give it a great crunch. Risotto is not exactly “quick and easy,” but what else are you gonna do when it’s dark and freezing at 5pm on a January Sunday? The process of making risotto isn’t difficult, it just takes a lot of hands-on time. Here’s how it goes:
CourseMain Dish
Servings Prep Time 4 people 15 minutes
Cook Time 30 minutes
Servings Prep Time 4 people 15 minutes Cook Time 30 minutes
Butternut & Sage Risotto w/ Hazelnuts
Print Recipe
There’s nothing better in the dead of winter than the warm gooeyness of risotto. There are loads of ways to make risotto, but this is our all-time favorite. The carmelized squash has a hint of sweetness, the Parmesan is savory and salty, and the toasted hazelnuts give it a great crunch. Risotto is not exactly “quick and easy,” but what else are you gonna do when it’s dark and freezing at 5pm on a January Sunday? The process of making risotto isn’t difficult, it just takes a lot of hands-on time. Here’s how it goes:
CourseMain Dish
Servings Prep Time 4 people 15 minutes
Cook Time 30 minutes
Servings Prep Time 4 people 15 minutes Cook Time 30 minutes
Ingredients
Fresh sage finely chopped
1 1/2 cups Arborio rice finely chopped
3/4 cup Dry white wine e.g. Sauvignon Blanc
4 1/2 cups Vegetable broth
Salt and Pepper to taste
Servings: people
Instructions
Preheat your oven to 350 degrees.
Chop the hazelnuts and toast them on a sheet pan until they’re light brown (about 5 minutes). While they’re toasting, dice the veggies.
Pour the broth into a small saucepan and let it warm over a low heat.
Cover and cook the veggies over medium heat until they’re tender (about 10 minutes).
Chop the sage and add it to the veggies, then add the rice to the skillet.
Toast the rice until it has a white dot in the center (about 2 minutes), then add the wine and stir until it’s absorbed.
Begin adding the broth to the risotto mixture in 1/2 cup increments, stirring until it’s absorbed each time.
Continue until all the broth has been added and absorbed, then stir in the cheese and add salt & pepper to taste. Eat. Love.
Recipe Notes
A big thank you to Williams Sonoma for this delicious recipe!
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** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.