The toasted hazelnuts and sage are optional, but a great topping to add texture to the risotto!
In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.
In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.
Pumpkin Risotto
In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. If you want to speed up the process slightly, you can add in 1 tablespoon of brown sugar once the onions are soft.
In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy). Remove from the heat and set aside.
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
Then stir in the pumpkin puree and parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.
Top the pumpkin risotto with the toasted hazelnuts and crispy sage and enjoy!
Notes
Make sure to read the instructions on the rice you're using and adjust the stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it's 1:3.You can use water instead of vegetable broth/stock but your risotto will be a little less flavorful.