A delightful twist on the classic risotto, featuring creamy butternut squash, crunchy hazelnuts, and aromatic sage.
Heat the vegetable broth in a saucepan and keep it warm over low heat.
Keeping the broth warm ensures the risotto cooks evenly and maintains its creamy texture.
In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning too much.
Add the diced butternut squash to the pan and cook for 5 minutes, stirring occasionally.
Cut the squash into small, even pieces to ensure it cooks quickly and evenly.
Stir in the arborio rice and cook for 2 minutes until the grains are lightly toasted.
Toasting the rice enhances its nutty flavor and helps it absorb the liquid better.
Pour in the white wine and stir until it is mostly absorbed.
Use a good quality wine for the best flavor.
Add the warm broth one ladle at a time, stirring constantly, and allow each addition to be absorbed before adding the next.
Stirring constantly helps release the starch from the rice, making the risotto creamy.
Once the rice is tender and creamy, stir in the grated parmesan cheese, toasted hazelnuts, and fresh sage. Season with salt and pepper to taste.
Taste and adjust the seasoning as needed before serving.
Serve the risotto warm, garnished with additional hazelnuts and sage leaves if desired.
Serve immediately to enjoy the risotto at its best texture and flavor.
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