Red kuri squash risotto with hazelnuts
Red kuri squash risotto finished with butter and Parmesan, with hazelnuts.
Active time1 h
Cooking30 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 100 g onions
- 500 g deseeded red kuri squash
- 30 g butter
- 70 g Parmesan
- 1100 ml vegetable stock
- 15 ml olive oil
- 50 g shelled hazelnuts
- 300 g risotto rice
- 2 g salt
Preparation
Cut the red kuri squash into cubes measuring 1 centimetre and thinly slice the onion. Heat the stock separately.
100 g onions500 g deseeded red kuri squash1100 ml vegetable stock- knife
- saucepan
Sauté the onion in the oil for 5 minutes. Add the squash and cook for 5 minutes, then stir in the rice and cook for 2 minutes until translucent.
15 ml olive oil300 g risotto rice- sauté pan
Prepare 50 g shelled hazelnuts. Roughly chop the hazelnuts. Add everything to the dish. Add the hot stock a ladleful at a time, stirring, for about 18 minutes. The rice and squash should be tender; stir in the butter, Parmesan and salt before serving.
30 g butter70 g Parmesan50 g shelled hazelnuts2 g salt- sauté pan
- ladle
- knife
- chopping board
Allergens
- Celery
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration