Pumpkin Risotto with Caramelized Onions & Hazelnuts Recipe

Name: Pumpkin Risotto with Caramelized Onions & Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Vegetable Broth (I Use Imagine No-Chicken Broth); 1 Tablespoon Earth Balance (or Other Transfat Free Expeller Pressed Butter Substitute); 1 whole Onion, Sliced; 1/2 teaspoons Salt, Divided; 1 teaspoon Real Maple Syrup; 1 Tablespoon Extra Virgin Olive Oil; 1 clove Garlic, Minced; 1 cup Arborio Rice; 1/2 cups White Wine; 1 cup Pumpkin Puree; 2 Tablespoons Tofutti Non-dairy Cream Cheese; 1/4 cups Hazelnuts, Toasted

Servings: persons

3 cups Vegetable Broth (I Use Imagine No-Chicken Broth)
1 Tablespoon Earth Balance (or Other Transfat Free Expeller Pressed Butter Substitute)
1 whole Onion, Sliced
1/2 teaspoons Salt, Divided
1 teaspoon Real Maple Syrup
1 Tablespoon Extra Virgin Olive Oil
1 clove Garlic, Minced
1 cup Arborio Rice
1/2 cups White Wine
1 cup Pumpkin Puree
2 Tablespoons Tofutti Non-dairy Cream Cheese
1/4 cups Hazelnuts, Toasted

1
Put the broth into a pot and bring it to a simmer.
2
Heat a frying pan on a medium flame and add the Earth Balance and swirl it around to coat the pan.
3
Add the sliced onion, 1/4 teaspoon salt and maple syrup; mix to coat.
4
Turn heat to medium-low and saute for 30 minutes, stirring often.
5
If the pan gets really dry, add a few drops of olive oil.
6
Heat a heavy pot on medium-low heat and add the olive oil.
7
Add the minced garlic and the remaining 1/4 teaspoon salt to the pan and saute for 2 minutes.
8
Add the rice and stir for 1 minute.
9
Add the wine and stir until its absorbed.
10
Add 1/2 cup of broth to the rice and stir until its absorbed.
11
Continue adding broth to the rice, 1/2 cup at a time, until broth is used up.
12
Dont forget to stir those onions.
13
After the last of the broth is absorbed into the rice, add the pumpkin puree and stir.
14
Add the non dairy cream cheese and stir.
15
Cook for a few minutes more.
16
Turn off the heat and gently fold in the caramelized onions.
17
Garnish with toasted hazelnuts.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups Vegetable Broth (I Use Imagine No-Chicken Broth), 1 Tablespoon Earth Balance (or Other Transfat Free Expeller Pressed Butter Substitute), 1 whole Onion, Sliced, 1/2 teaspoons Salt, Divided, and more.

Yes, Pumpkin Risotto with Caramelized Onions & Hazelnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Risotto with Caramelized Onions & Hazelnuts

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