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Squash and Hazelnuts Risotto Recipe

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This recipe for Squash and Hazelnuts Risotto is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups vegetable broth
8 oz pkg butternut squash, cut into 1/2 inch pieces, about 2 cups
1 cups arbrio rice
1/2 cup white wine
1 cup grated parmesan cheese
1/2 cup toasted, chopped filberts (hazelnuts)
Directions:
Directions:
Combine broth and squash in a large saucepan. Cover and bring to a boil. Simmer until squash is fork-tender, 5 to 7 min. Using a slotted spoon, scoop squash into a bowl. Cover to keep warm. Then reduce heat to low to keep broth mixture warm.
Melt butter in a medium saucepan over medium. Add rice and stir until glossy, about 1 min. Add wine and stir until rice has absorbed all of the liquid, 4 to 6 min. Add 1 cups of broth mixture. Stir continuously until rice has absorbed most of the liquid. Continue adding broth mixture, 1/2 cups at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until rice is tender to the bite. Add squash and stir until squash is hot, about 3 min. The entire stirring and cooking process will take about 30 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in parmesan. Serve immediately. Sprinkle with filberts.
Number Of Servings:
Number Of Servings:
4

 

 

 

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