Butternut squash and hazelnut risotto
Ingredients
- 200 g Risotto rice
- 1 unit Chopped white onion
- 50 g butter
- 125 ml White wine
- 1 clove Garlic, crushed
- 2 sprigs Thyme
- 750 ml Poultry stock
- 125 g Squash purée
- 40 g Mascarpone
- 15 g Olive oil
- 10 g Hazelnut oil
- 3 leaves Sage, chopped
- 50 g Crushed roasted hazelnuts
- qs Salt, pepper
- 25 g Parmesan cheese
Preparation
- Turn your oven on to 400°F. Cut the butternut squash lengthwise and scoop out the seeds. Place the butternut squash on a baking sheet, lightly oil, season and bake for 1h30.
- Once cooked, crush the pulp and set aside.
- Take a frying pan and dry-brown the hazelnuts. Lightly crush the hazelnuts and set aside.
- Sweat the chopped onions in the olive oil. Pour in the rice and stir until all the oil has been absorbed. Add the wine and cook until it has completely evaporated.
- Stir in the stock in small batches, until cooking is complete. When the rice is al dente, turn off the heat and add the mascarpone, pumpkin purée, butter, chopped hazelnuts, hazelnut oil, chopped sage and thyme.
- Taste and season.
- Serve with Parmesan shavings.
