Recipes Main Courses Pasta Rice and Grains Multi-Cooker Butternut Squash, Sage and Hazelnut Risotto

Multi-Cooker Butternut Squash, Sage and Hazelnut Risotto

Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4

Butternut squash and sage flavor this creamy risotto that captures the essence of autumn. In this recipe a KitchenAid multi-cooker does the stirring for you—a huge help when you’re preparing risotto as a first course preceding another dish, as is often done in Italy.

Ingredients:

  • 4 cups (32 fl. oz./1 l) chicken or vegetable stock
  • 2 Tbs. olive oil
  • 1 large onion, chopped
  • 1 butternut squash, peeled and cubed
  • 2 tsp. chopped fresh sage, plus more for garnish
  • 1 cup Arborio (7 oz./220 g) rice
  • 1/3 cup (3 fl. oz./80 ml) dry white wine
  • 1/2 cup (2 oz./60 g) grated Parmesan cheese
  • 2 Tbs. unsalted butter
  • 1/4 cup (1 1/2 oz./45 g) hazelnuts, peeled, toasted and coarsely
      chopped
  • Kosher salt and freshly ground pepper, to taste

Directions:

In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.

Turn the multi-cooker to “risotto” mode, attach the stir tower and add the olive oil. Add the onion and cook, stirring on low speed, until it is soft and light brown, 6 to 8 minutes. Stir in the squash and the 2 tsp. sage. Cover and continue cooking, stirring, until the squash is almost tender, about 5 minutes.

Uncover the pan, add the rice and continue stirring until a white spot appears in the center of each grain, 2 to 3 minutes. Add the wine and stir until absorbed, 1 to 2 minutes.

Advance the risotto setting to next phase of cooking. Add 1/2 cup (4 fl. oz./125 ml) of the broth, cooking until most of the broth is absorbed, stirring with stir tower on low speed. Continue cooking, adding the liquid 1/2 cup (4 fl. oz./125 ml) at a time until the rice is just tender but slightly firm in the center and the mixture is creamy, 30 to 35 minutes more.  You may not need all of the stock. Stir in the Parmesan cheese, butter and 3 Tbs. of the nuts and season to taste with salt and pepper.

To serve, spoon the risotto into a serving bowl. Garnish with sage and the remaining chopped hazelnuts. Serves 4.

Adapted from Williams-Sonoma Pasta Collection, Risotto, by Kristine Kidd (Time-Life Books, 1992).