Nutrition balance score
Good
Glycemic Index
66
Moderate
Nutrition per serving
Calories3527.2 kcal (176%)
Total Fat156.4 g (223%)
Carbs453.7 g (175%)
Sugars89.6 g (100%)
Protein82.5 g (165%)
Sodium5833.7 mg (292%)
Fiber19.8 g (71%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1Crown prince squash
peeled and diced
4 Tbspolive oil
1 TbspFresh thyme
chopped
1onion
finely chopped
2garlic cloves
crushed
1Leek
white parts only, chopped
1bay leaf
2Parmesan rinds
300gArborio rice
150mlwhite wine
Italian, such as Fiano, or similar
1.5 litresvegetable stock
Hot
80gUnsalted butter
50gParmesan
grated
lemon juice
12Fresh sage leaves
8Hazelnuts
cracked
salt
black pepper
freshly cracked, to taste
Instructions
Step 1
Preparation time
Step 2
less than 30 mins
Step 3
Cooking time
Step 4
1 to 2 hours
Step 5
Serves
Step 6
Serves 4
Step 7
Preheat the oven to 220C/200C Fan/Gas 7.
Step 8
Prepare the squash
Step 9
Toss diced squash with olive oil and thyme.
Step 10
Roast on a baking tray for 30 minutes until soft.
Step 11
In a saucepan over medium-low heat, add olive oil.
Step 12
Sauté onions, garlic, leek, and bay leaf for 10 minutes until soft.
Step 13
Add roasted squash and Parmesan rinds to the saucepan.
Step 14
Stir in the rice, then add the wine.
Step 15
Allow wine to reduce by half.
Step 16
Gradually add hot stock, one ladle at a time, stirring constantly.
Step 17
Cook for 18-20 minutes, until rice is al dente (with a slight bite).
Step 18
Stir in 30g butter, some grated Parmesan, and a squeeze of lemon juice.
Step 19
Let stand for a few minutes.
Step 20
Prepare the sage and hazelnut topping
Step 21
In a small frying pan, heat 50g butter until it turns brown.
Step 22
Add sage leaves and cook until crispy.
Step 23
Stir in hazelnuts to coat with brown butter.
Step 24
Spoon risotto into pasta bowls.
Step 25
Top with crispy sage leaves and hazelnuts.
Step 26
Finish with additional grated Parmesan.
Notes
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Delicious
Easy
Fresh
Go-to
Kid-friendly
