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Elegant Winter Squash Risotto with Sage and Hazelnuts
Elegant Winter Squash Risotto with Sage and Hazelnuts

Elegant Winter Squash Risotto with Sage and Hazelnuts
A sophisticated vegan risotto featuring seasonal winter squash, aromatic sage, and crunchy hazelnuts.
Elegant Winter Squash Risotto with Sage and Hazelnuts

Provides a balanced meal with seasonal ingredients, offering energy and nutrients for the day.

Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 200
    g
     winter squash
  • 500
    ml
     vegetable broth
  • 1
    item
     onion
  • 5
    g
     sage
  • 30
    g
     hazelnut
  • 15
    ml
     olive oil
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Elegant Winter Squash Risotto with Sage and Hazelnuts
Instructions:
  1. Dice the onion finely and cube the winter squash.
  2. Heat olive oil in a large pan over medium heat.
  3. Add onion and cook until translucent, about 5 minutes.
  4. Stir in the arborio rice, coating it in the oil, and cook for another minute.
  5. Add cubed winter squash and a ladle of vegetable broth.
  6. Stir continuously, adding more broth as it is absorbed, until the rice is creamy and al dente, about 20 minutes.
  7. Chop sage leaves finely and stir into the risotto.
  8. Toast hazelnuts in a dry pan until golden, then roughly chop.
  9. Serve the risotto topped with toasted hazelnuts.
Nutrition Per Serving 1000 g Per 100g
Energy 1016.8 kcal 102 kcal
Protein 20.8 g 2.1 g
Fibre 12.4 g 1.2 g
Salt 3.6 g 0.4 g
Sugar 12.6 g 1.3 g
Carbohydrates 161.9 g 16.2 g
Fat 35.5 g 3.6 g
Environmental Per Serving 1000 g Per 100g
CO2 2.7 kg 0.3 kg
Water 7.6 l 0.8 l
  • 150
    g
     arborio rice
  • 200
    g
     winter squash
  • 500
    ml
     vegetable broth
  • 1
    item
     onion
  • 5
    g
     sage
  • 30
    g
     hazelnut
  • 15
    ml
     olive oil
1
Servings
0

Dice the onion finely and cube the winter squash.

Heat olive oil in a large pan over medium heat.

Add onion and cook until translucent, about 5 minutes.

Stir in the arborio rice, coating it in the oil, and cook for another minute.

Add cubed winter squash and a ladle of vegetable broth.

Stir continuously, adding more broth as it is absorbed, until the rice is creamy and al dente, about 20 minutes.

Chop sage leaves finely and stir into the risotto.

Toast hazelnuts in a dry pan until golden, then roughly chop.

Serve the risotto topped with toasted hazelnuts.

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