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Pumpkin risotto with sage and hazelnuts

Name: Risotto de courge, sauge et noisettes
Yield: 4 personnes
Cuisine: Française
Ingredients: 300 g riz arborio; 500 g courge butternut; 2 échalotes; 1,2 l bouillon de légumes; 10 cl vin blanc sec; 60 g parmesan râpé; 40 g beurre; 10 feuilles sauge fraîche; 40 g noisettes; 2 c. à soupe huile d'olive; 1 pincée sel, poivre

A creamy, golden risotto, enhanced with crispy sage and toasted hazelnuts.

🍛 Dishes👥 4 peopleseasonal🗓️ September, October, November, Decemberseasonalcomfortingvegetarian

Ingredients

arborio rice300 g
butternut squash500 g
shallots2
vegetable stock1.2 l
dry white wine10 cl
grated Parmesan60 g
butter40 g
fresh sage10 leaves
hazelnuts40 g

In your cupboard: olive oil (2 tbsp), salt, pepper (1 pinch)

Preparation

Cut the squash into small cubes. Heat the stock and keep it simmering.
Toast the hazelnuts for 4 minutes in a dry pan, then crush them. In the same pan, fry the sage leaves for 1 minute in 20 g of butter; set aside.

The rest of the recipe (3 steps) is in the app

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Recipe by Chef Treeket, chef on Treeket.

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