Squash risotto baby!!

I have always been a fan of risotto - this version is probably my favorite at the moment! I love the squash puree which adds a sweet and succulent touch to the risotto. The addition of toasted sage and hazelnuts add a crunchy texture to this rich and creamy dish. You can make this recipe with butternut squash which has a similar texture and taste to the hubbard variety.

Serves 4

Ingredients :

• 1 cup Arborio rice

• 1L chicken broth

• 1 hubbard or butternut squash (you will only need half)

• ½ cup of white wine (pinot gris)

• 1 tbsp unsalted butter

• 2 tbsp tbsp extra virgin olive oil (divided)

• ½ cup thinly sliced ​​leek

• 1 clove garlic, finely chopped

• 2 sage leaves, finely chopped

• Zest of a lemon

• Kosher salt

• Black pepper

• ½ cup parmesan cheese

Optional: Maple syrup to roast the squash

For serving :

• Flat-leaf parsley leaves

• 5-6 sage leaves

• 3 tbsp. tablespoons whole hazelnuts, coarsely chopped

Steps:

1. Preheat your oven to 425F

2. Cut the squash into large chunks and place on a baking sheet. Sprinkle with olive oil, maple syrup, salt and pepper. Bake for about 25-30 minutes until tender and well roasted.

3. Put the broth in a saucepan and heat over low heat.

4. Meanwhile, start the risotto. Heat a large skillet with olive oil over medium high heat.

5. Add the leek and sauté for 1 to 2 minutes. Add the garlic and chopped sage. After about 30 seconds deglaze the pan with the white wine. Reduce and add the rice. Stir well and lower the heat.

6. Start adding the broth ladle by ladle until it is fully absorbed by the rice - this process should take 10-12 minutes. Stir the risotto well so that it thickens. Set aside.

7. During this time, the squash should be ready to come out of the oven. Remove the flesh from the skin and place about 1 cup of flesh in a bowl. Add a little broth and pulverize with a hand mixer. Set aside

8. In a small skillet - heat some olive oil over medium-high heat. Add 5-6 sage leaves and whole hazelnuts. Cook for about 2 to 3 minutes - watch closely so it doesn’t burn!

9. To finish the risotto, add a final ladle of broth, the squash purée, the butter, the parmesan and the lemon zest. Reheat and reduce until a smooth texture is obtained. Taste to adjust the seasoning.

10. Serve on large plates and sprinkle with hazelnuts, grilled sage and flat-leaf parsley.