Mushroom & Squash Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm.

2. 2

   Sauté the Vegetables

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

3. 3

   Cook the Squash and Mushrooms

   Add the diced butternut squash and sliced mushrooms to the pan. Cook for about 5-7 minutes until they start to soften.

4. 4

   Cook the Rice

   Add the Arborio rice to the pan and stir for 2 minutes until the rice is well-coated with oil and slightly translucent.

5. 5

   Add the Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir frequently and allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish with Cheese and Hazelnuts

   Once the risotto is cooked, remove it from heat. Stir in the grated Parmesan cheese and toasted hazelnuts. Season with salt and black pepper to taste.

7. 7

   Serve

   Serve hot, garnished with additional Parmesan and chopped hazelnuts if desired.