Pumpkin Risotto with Toasted Hazelnuts and Sage – Ripple Foods

Ingredients

• 4 cups vegetable broth (approx.)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tbsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/3 cups Arborio rice
• 1/2 cup white wine
• 1 cup pumpkin purée
• 1/2 cup Ripple Half & Half Original
• 1/4 cup chopped toasted hazelnuts
• Crispy Sage Leaves:
• 1/4 cup vegetable oil
• 8 fresh sage leaves