Pumpkin Risotto with Caramelized Onions & Hazelnuts

Put the broth into a pot and bring it to a simmer.

Heat a frying pan on a medium flame and add the Earth Balance and swirl it around to coat the pan. Add the sliced onion, 1/4 teaspoon salt and maple syrup; mix to coat. Turn heat to medium-low and saute for 30 minutes, stirring often. If the pan gets really dry, add a few drops of olive oil.

Heat a heavy pot on medium-low heat and add the olive oil. Add the minced garlic and the remaining 1/4 teaspoon salt to the pan and saute for 2 minutes. Add the rice and stir for 1 minute. Add the wine and stir until it’s absorbed.

Add 1/2 cup of broth to the rice and stir until it’s absorbed. Continue adding broth to the rice, 1/2 cup at a time, until broth is used up. Don’t forget to stir those onions.

After the last of the broth is absorbed into the rice, add the pumpkin puree and stir. Add the non dairy cream cheese and stir. Cook for a few minutes more.

Turn off the heat and gently fold in the caramelized onions. Garnish with toasted hazelnuts.