Pumpkin and Hazelnut Risotto

4 cups butternut squash, peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
3 sage leaves
1 1/2 cups arborio rice
6 cups vegetable or chicken broth
1/2 cup dry white wine
3 1/2 tbsp butter
1 cup Parmesan cheese, grated
1 cup roasted hazelnuts
2 tbsp Pumpkin seeds
Salt and pepper to taste

Here’s how

1. Prepare the butternut squash: Peel and dice the squash into small cubes.
2. You can either roast it in the oven until tender (around 25-30 minutes at 400°F / 200°C) or cook it in a pan with a bit of olive oil until soft.
3. Heat the stock in a saucepan, bring the vegetable or chicken broth to a gentle simmer. Keep it warm on low heat while you prepare the risotto.
4. Heat the olive oil over medium heat and add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes should be enough. Chop and scatter in the sage leaves into the pan.
5. Add the arborio rice to the pan with the onion and garlic. Stir well to coat the rice with the oil and cook for 2 minutes.
6. Pour in the white wine and stir continuously until it’s mostly absorbed by the rice. Add the warm stock, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
7. Remove the pumpkin from the oven and add to the pan of rice.
8. Scatter the hazelnuts over the roasted squash and continue to cook. Continue this process for about 18-20 minutes until the rice is creamy and cooked but still slightly al dente.
9. Finish the risotto by stirring in the butter and grated Parmesan cheese. Season with salt and pepper to taste and finish with more roasted hazelnuts and a few pumpkin seeds.