Roasted Pumpkin Hazelnut Risotto

Arborio rice simmered with Elmhurst Milked Hazelnuts™, is cooked with roasted pumpkin and feta cheese, and topped with fresh radicchio and sage.

Prep Time: 30 minutes
Yield: 4 servings
Serving Size: 1½ cups

Ingredients

3 cups Elmhurst Milked Hazelnuts
1½ cups Arborio Rice
½ cup Onion, Chopped
1 Tbsp. Garlic, Minced
8-oz. Canned Pumpkin Puree
½ cup Feta Cheese
½ cup Radicchio, Sliced
2 tbsp. Sage, Chopped
1 tbsp. Vegetable Oil

VEGAN ALTERNATIVE
Omit the feta cheese.

Directions

  1. Preheat oven to 350°F.
  2. On a greased baking pan, spread out the pumpkin puree evenly.
  3. Bake for 12-15 minutes or until the pumpkin starts to turn golden brown.
  4. In a large sauté pan, heat the vegetable oil and add onions. Sweat the onions until translucent.
  5. Add the garlic to the pan and sauté for another minute.
  6. Add the Arborio rice to the pan and toast for about 2 minutes.
  7. Add 1 cup of the Elmhurst Milked Hazelnuts, stirring constantly so that the rice does not stick to the bottom.
  8. Once almost all the liquid has been absorbed, repeat step 7 two more times, until all the Elmhurst Milked Hazelnuts have been soaked into the rice.
  9. Add in the radicchio and let it cook for 2-3 minutes while stirring constantly.
  10. Stir in the pumpkin, feta cheese, and sage, serve immediately.

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