The air is getting colder, the leaves are scorching and the days are getting shorter. No doubt, autumn has arrived! The right excuse for pleasurable dinners, inspired by seasonal flavours. For the occasion, the Chenot Palace Weggis shares with us its recipe for butternut squash risotto, with chanterelles and hazelnut.

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 The <a href="https://chenotpalaceweggis.com" target="_blank" rel="noopener">Chenot Palace Weggis</a> knows how to awaken our taste buds with a recipe that combines all the flavor of a gourmet risotto with optimal nutritional benefits. Perfect for a dinner with family or friends, this <a href="https://www.lofficiel.com/food/recette-comment-faire-le-risotto-prefere-de-christian-dior" target="_blank" rel="noopener">risotto</a> combines the sweetness of <a href="https://www.lofficiel.com/food/recette-salade-de-lentilles-courge-butternut" target="_blank" rel="noopener">butternut squash</a> with chanterelle mushrooms, fragrant rosemary and a hint of hazelnut powder &mdash; all for an exceptional dish .
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 For 4 people.
 Ingredients :
 Butternut squash cream:&nbsp;
 
 - 500g butternut squash - 50 g of olive oil - 100ml of water - 2g chopped rosemary - 1 teaspoon of pepper
 Chanterelle broth: - 2 liters of water - 100g chopped chanterelles
 Risotto: - 160g of risotto rice - 100g chopped chanterelles
 Trim : - 4 chanterelles - 1/2g chopped chives - 1g chopped parsley
 Hazelnut powder: - 100g hazelnuts
 Preparation :
 1/ Butternut squash cream: Preheat the oven to 165&deg;C. Peel and seed the butternut squash, cut into pieces. Mix with extra virgin olive oil, black pepper and rosemary. Roast for 35 minutes or until squash is tender. Once cooked, pur&eacute;e it in a blender and mix it with the rest of the ingredients to obtain a cream.
 2/ Chanterelle broth: Bring the water to a boil and add the chanterelles. Reduce the broth to half the original amount. Reserve until ready to serve.
 3/ Risotto rice: Following the packet instructions, precook the risotto rice for 8 minutes. Set aside to cool. Saut&eacute; the remaining half of the chanterelles in 1 teaspoon of sunflower oil, then set aside.
 4/ Topping: Choose 4 chanterelles for garnish, wash and clean. Saut&eacute; in 1 tablespoon of sunflower oil with the chopped chives and parsley.
 5/ Hazelnut powder: Toast a handful of whole hazelnuts in the oven for 6 minutes at 160&ordm;C. Leave to cool then blend in a blender to obtain a fine powder.
 To serve :
 In a small saucepan, add a little stock and cream, bring to the boil then add the pre-cooked risotto rice. <span style="background-color: transparent; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit; font-weight: inherit; letter-spacing: 0px;">Stir and add broth, if needed, for a classic creamy texture. <span style="background-color: transparent; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit; font-weight: inherit; letter-spacing: 0px;">Arrange the rice topped with saut&eacute;ed chanterelles with herbs.
 Serve sprinkled with hazelnut powder.
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Recipe: how to make the most comforting risotto of autumn?

Recipe: how to make the most comforting risotto of autumn?

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