Creamy Pumpkin Sage Risotto with Toasted Hazelnuts

Servings: 4 | 45 minutes | 600 kcal

Risotto is a Northern Italian dish that has been enjoyed since the Middle Ages. However, this vegan, pumpkin and sage version is a modern twist that speaks to our growing awareness of dietary choices and sustainability.

As a master chef, I often like to add a twist to classic dishes. This recipe was born when I decided to experiment with traditional Italian risotto, using pumpkin and sage from my own garden. The toasted hazelnuts were a serendipitous addition, after I found some leftover from a previous recipe. The result was a dish that immediately made me think of cozy autumn nights.

Ingredients

1 cups arborio rice
2 cups pumpkin puree
4 cups vegetable broth
10 pieces sage leaves
1 cups hazelnuts
2 teaspoons olive oil
2 pieces garlic
1 pieces onion
to taste grams salt
to taste grams pepper

Instructions

Toast the hazelnuts in a dry pan until golden brown, then set aside.
In the same pan, heat the olive oil and sauté the onion and garlic until soft.
Add the rice to the pan and stir well to coat in the oil, onion and garlic mixture.
Start adding the vegetable broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
When all the broth has been absorbed, stir in the pumpkin puree and sage leaves. Season with salt and pepper.
Serve the risotto topped with the toasted hazelnuts.