In a Nutshell
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This incredibly rich and creamy risotto is completely plant-based and gluten-free. Our star ingredient is fresh cashew milk made with the NutraMilk. Cooking the risotto in cashew milk, adds a special touch that will make this dish over the top- just the right amount of natural sweetness and nutty flavor plus a creamy and rich texture. Flavored with pumpkin, this dish is perfect for autumn time or any end of the year gatherings. Enjoy!
For The Risotto
- 1/2 cup medium yellow onion (diced; about 1 cup)
- 2 cups low-sodium vegetable broth
- 2 cups cashew milk made with the NutraMilk
- 1 cup arborio rice (NOT rinsed*)
- ¼ cup nutritional yeast
- 2 medium cloves garlic (minced)
- 1/2 cup dry white wine
- 1 cup pumpkin puree, store bought or homemade
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt (+ more to taste)
- 1/8 teaspoon white ground pepper** (+ more to taste)
For The Toppings
- 1/4 cup hazelnuts (roughly chopped)
- 3 tablespoons olive oil
- 20 fresh sage leaves (keep whole)
- For cashew milk
- 1 cup (150g) cashews
- 1/8 teaspoon Pink Himalayan salt (optional)
Homemade cashew milk
- Start by making fresh cashew milk with the NutraMilk:
- Place cashews in the NutraMilk container.
- Press Butter cycle, set for 3 minutes.
- Press Start.
- Open the container lid, add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense.
- Press Start and open spigot to fill your storage container.
Prepare The Toppings
- Set a large, flat skillet over medium heat. Add hazelnuts and stir frequently until just beginning to get fragrant and light brown, 3-4 minutes. You'll want to remove them from the heat before you think they're fully toasted, as they'll keep toasting for a bit after they're off the heat. Pour the hazelnuts into a small bowl and set aside. Allow the pan cool then wipe clean with a paper towel.
- Set pan back on burner over medium heat. Add olive oil. When hot enough that a small drop of water sizzles in the oil, drop in sage leaves. Fry sage leaves in oil until the edges pale and just slightly start to curl, about 20 seconds. Remove quickly with a fork and set on a paper towel. Sprinkle leaves with a bit of kosher salt or fine-grain sea salt and set aside to cool and crisp up.
Make The Risotto
- Add onion to the pan along with a pinch of salt and reduce heat to low. Cook, stirring frequently with a wooden spoon at first and then occasionally, until very soft and translucent, about 8 minutes.
- Increase heat for onions to medium low and add rice. Cook, stirring frequently, until rice begins to turn golden in a few spots here and there and it smells nutty, 4-5 minutes. Add garlic and cook, stirring constantly, for one more minute.
- Add pumpkin, nutmeg, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup more of the broth mixture. Cook, stirring frequently, until creamy and the rice is al dente. Taste risotto to test that the rice is done and see if you'd like to add more salt and pepper. If the risotto is too dry (you want it "loose" – so that it spreads in the bowl or on your plate when serving) then stir in the remaining broth, a little at a time.
- Ladle risotto into bowls or onto a plate and garnish with sage leaves and a few bits of toasted hazelnut.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.Recipe inspired by Good Gourds