Butternut Squash and Hazelnut Risotto Recipe

Introduction

There’s something undeniably magical about the combination of creamy butternut squash and the rich crunch of toasted hazelnuts. This wonderfully cozy dish, Butternut Squash and Hazelnut Risotto, is not just a meal; it’s an experience meant to bring loved ones together around the table. Perfect for seasonal occasions or simply as a warm, comforting family dinner, this risotto embraces the essence of creativity and culinary love, drawing everyone closer with each delightful bite.

Recipe Summary

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups arborio rice
• ½ cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• ¾ cup grated Parmesan cheese
• 1 cup hazelnuts, toasted and coarsely chopped
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25-30 minutes until tender and caramelized. Set aside.
2. In a large saucepan, heat the remaining olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic to the pan and stir for another minute until fragrant.
4. Add the arborio rice to the saucepan, stirring continuously for 2 minutes until the rice is well-coated and slightly toasted.
5. Pour in the white wine and cook until it has evaporated, stirring continuously.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 20 minutes.
7. Gently fold in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto in bowls, topped with chopped toasted hazelnuts and a sprinkle of fresh parsley, if desired.

Helpful Tips

• For easier preparation, you can purchase pre-cut butternut squash.
• Toast hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until they are golden and fragrant.
• If the risotto gets too thick, simply add more broth or a splash of water to reach your desired consistency.

Storage Instructions

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to loosen it up.

Pairings and Complementary Dishes

This Butternut Squash and Hazelnut Risotto pairs beautifully with a crisp green salad, roasted vegetables, or a refreshing glass of Pinot Grigio. For a heartier meal, try serving it alongside grilled chicken or fish.

Conclusion

We hope this Butternut Squash and Hazelnut Risotto becomes a family favorite in your home, bringing warmth and joy to your table. Don’t forget to share your beautiful creations with us using #ZynahzRecipes or tagging Zynahz on Instagram. We love seeing your culinary masterpieces!

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