Try our new hemp products: Use code 'HEMPYEAH' for 25% off!

Roasted Pumpkin Hazelnut Risotto

Roasted Pumpkin Risotto


  • 3 cups Hazelnut Milk
  • 1½ cups Arborio Rice
  • ½ cup Onion, Chopped
  • 1 Tbsp Garlic, Minced
  • 8-oz Canned Pumpkin Puree
  • ½ cup Feta Cheese or Vegan Cheese
  • ½ cup Radicchio, Sliced
  • 2 tbsp Sage, Chopped
  • 1 tbsp Vegetable Oil


  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 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 Hazelnut Milk 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.