Pumpkin Risotto with Toasted Hazelnuts and Sage

This is a perfect choice for entertaining guests during the holidays. It’s a vegan option that’s full of seasonal festive flavors.

Prep Time: 20 minutes

Total Time: 1 hour

Serves: 4

Skill level: Intermediate

Dairy-Free, Egg-Free, Vegan

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Ingredients:

4 cups vegetable broth (approx.)
2 tbsp olive oil
2 cloves garlic, minced
1 small onion, diced
1 tbsp chopped fresh sage
1/2 tsp salt
1/4 tsp pepper
1 1/3 cups Arborio rice
1/2 cup white wine
1 cup pumpkin purée
1/2 cup Ripple Half & Half Original
1/4 cup chopped toasted hazelnuts
Crispy Sage Leaves:
1/4 cup vegetable oil
8 fresh sage leaves

Directions:

In small saucepan, bring broth to simmer over medium heat.
Keep hot.
Heat oil in large saucepan set over medium heat; sauté garlic,
onion, sage, salt and pepper for about 3 minutes or until onion is softened.
Stir in rice; cook for about 1 minute or until well coated.
Reduce heat to medium-low; stir in wine and cook for 1 to 2
minutes or until wine is absorbed.
Ladle in hot broth, 1/2 cup at a time and adding more broth
when broth is almost completely absorbed, until rice is creamy
and tender, 30 to 35 minutes.
Stir in pumpkin purée and Ripple Half & Half Original until heated through.
Crispy Sage Leaves: Heat oil in small skillet set over medium-
high heat; cook sage leaves in two batches, turning until leaves are crisp. Drain on paper towel.
Garnish with toasted hazelnuts and Crispy Sage Leaves.

Tips

To toast hazelnuts, spread on rimmed baking sheet. Bake in 350°F oven for 7 to 9 minutes or until fragrant. Rub with towel (terry works well) while still warm to remove skins.