Butternut Squash, Apple and Hazelnut Risotto

Recipe courtesy of Executive Chef & Partner Trey Foshee George’s at the Cove, La Jolla, CA

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For the Main Dish

  • 3 Tbsp. California Olive Ranch extra virgin olive oil
  • ¼ yellow onion, diced
  • ½ cup Parmesan-Reggiano, grated
  • 1½ cups Carnaroli rice
  • ¼ cup Mascarpone cheese
  • ¾ cups white wine
  • 2 cups feta salsa verde
  • 7 cups hot water or chicken stock
  • 1 cup Granny Smith apples, peeled and diced
  • 3 cups butternut squash puree
  • ½ cup toasted hazelnuts, lightly chopped

For the Butternut Squash Puree

  • 1 butternut squash
  • ½ cup maple syrup
  • 3 Tbsp. California Olive Ranch extra virgin olive oil
  • 1 Tbsp. smoked paprika

For the Salsa Verde

  • ½ cup mint leaves
  • ½ cup oregano leaves
  • ½ cup parsley leaves
  • 2 tsp. capers
  • 1 anchovy filet
  • 2 garlic cloves
  • 1 cup California Olive Ranch extra virgin olive oil
  • ½ cup crumbled feta


For the Main Dish

  1. Sweat the onion in California Olive Ranch extra virgin olive oil until completely soft, approx. 15 minutes. Add rice, let toast and cook for 5 minutes. Add white wine and let the wine completely cook out, stirring often. Add hot water or chicken stock, using one ladle at a time, stirring all the time until all the liquid is gone.
  2. Fold in the butternut squash puree, followed by the parmesan and mascarpone, adjust the consistency if necessary with warm water. Season with salt and pepper. Divide into six shallow bowls and scatter the diced apple and hazelnuts on top and drizzle with salsa verde.

For the Butternut Squash Puree

  1. Preheat oven to 350°F. Cut butternut squash into eight pieces, leave skin on, scoop seeds out, and place in a roasting pan. Season with salt and pepper, drizzle the California Olive Ranch extra virgin olive oil, maple syrup and sprinkle smoked paprika on squash. Cover with lid or aluminum foil and roast for 45 minutes or until completely soft. Scrape the flesh from the skins and place in a food processor and puree until smooth. Chill and reserve.

For the Salsa Verde

  1. Place the herbs, capers, anchovy, garlic in the bowl of a food processor and blend till smooth, add California Olive Ranch extra virgin olive oil. Taste and season with salt and pepper. Before serving, add crumbled feta.


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