Butternut Squash Risotto with Hazelnut | Joe Wicks Healthy Recipe
A comforting risotto made with roasted butternut squash and hazelnuts, sage, and a lovely lemon and sage butter.
Easy and quick homemade butternut squash and hazelnut risotto with a sage butter - Vegetarian, healthy and delicious.
Straight from the lean in 15 and nations P.E teacher himself, Mr Joe Wicks. The perfect dinner recipe that’s super easy to recreate.
Check out the full recipe below with step by step instructions and step by step photos.
Since my last Joe wicks vegetarian recipe was so popular, Grilled cheesy Gnocchi With leeks and Mustard, I figured I’d do another one for you. This one is from the same Joe Wicks veggie Lean in 15 recipe book however, this time it’s his Butternut squash, sage and hazelnut risotto we will be making.
Joe Wicks Veggie Lean in 15 Cookbook
As I mentioned above. This is not a recipe of my own creation. It comes straight from Joe Wicks lean in 15 veggie cookbook.
You can purchase the book on amazon here.
Who is this butternut squash and hazelnut risotto perfect for?
Fitness lovers
This Butternut squash and hazelnut risotto is not only delicious, but healthy as well. So if you’re trying to kick start that post lockdown diet, this is the perfect recipe for you.
It’s difficult going straight from binge eating to eating salads everyday. This butternut squash and hazelnut risotto is perfect for mixing up that tired routine of salad after salad. It adds variety in what could be considered an otherwise boring eating routine.
The “easy recipe” person
Though this recipe sounds like it may be difficult. It’s actually very easy to re-create. Risotto is a dish that can seem daunting to take on at first, especially when you add roasted butternut squash and a sage butter with hazelnuts into the mix.
But trust me when I say, this is an easy recipe. A lot of what you’re doing is just prepping. This is from a book titled “Lean in 15” after all. And although this isn’t a 15 minute recipe, it’s still very much a quick and easy recipe to follow.
Vegetarians
It goes without saying that a recipe from a book called “Veggie lean in 15” is going to be all vegetarian recipes. So, if you’re a vegetarian, and tired of recipes asking for meat substitutes then this is the perfect recipe for you.
Butternut Squash Risotto Recipe
Butternut Squash, Sage and Hazelnut Risotto
Ingredients
Instructions
- Preheat oven to 220c/428f (fan 200)
- Place the butternut squash chunks on a baking tray and mix with the olive oil, chilli flakes, and a generous pinch of salt and pepper. Spread the butternut squash out into a single layer so that it cooks evenly. Roast in the oven for 35 minutes.
- While the butternut squash is roasting, put the chopped onion and half the butter into a microwaveable bowl. Cover with cling film then zap for 4 minutes or until the onions are soft.
- Carefully tip the onion and butter mix into a large frying pan over a medium heat. Add the garlic and cook for 1 minute until fragrant, then stir in the risotto rice. Give everything a good stir. Pour in the white wine. When the wine has almost fully disappeared from the pan pour in the veg stock.
- Simmer the risotto stirring occasionally so it doesn't stick to the bottom of the pan. Allow for most of the stock to be absorbed by the rice. This will take around 20 minutes. Keep tasting the mix, you want the rice to be creamy with a little bite but not crunchy.
- Return to the butternut squash, which should be cooked by now. Scrape it into the risotto along with the oily bits on the baking tray. Add the cheese to the risotto. Stir, then turn down the heat to its lowest to keep warm. Season once more with salt and pepper to taste.
- Now for the sage butter. Melt the remaining butter in a frying pan. Chuck in the sage leaves and hazelnuts and cook for a minute until the sage leaves start to hiss, then squeeze in the lemon juice. Take off the heat.
- Spoon the risotto into two bowls, top with the crispy sage leaves and hazelnuts. Drizzle over the butter and serve.
Notes
Try swapping the butternut squash for more hearty vegetables like pumpkins or carrots.
Nutrition Facts
Calories
824.34Fat
28.89Sat. Fat
11.02Carbs
119.02Fiber
9.96Net carbs
109.09Sugar
11.56Protein
15.85Sodium
1949.17Cholesterol
38.6The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Cooked onions in pan, ready for risotto.
Risotto and wine.
Butternut squash added to risotto.
Hazelnut butter
Joe Wicks butternut squash and hazelnut risotto ready for serving.
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Hi, I’m Cameron, guv’nor of Smartblend. If you liked this then you’re in luck, I have a bunch more recipes like it. I share only vegetarian and pescatarian food recipes, cocktails, and drink guides with a sprinkling of wellness and mindful drinking. If that sounds like you, then stick around!
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