Pumpkin Parmesan Risotto recipe
The perfect Fall comfort food. Super filling & delicious!
3-4 cups veggie broth
1/2 can pumpkin puree
1 TB olive oil
1/2 onion, chopped
2 garlic cloves, minced
1/8 tsp chili powder
1 cup short grain rice
3/4 cup dry white wine
1/2 cup vegan Parmesan cheese
Salt & pepper to taste
Add broth and pumpkin to a pot and whisk until combined. Bring to a low simmer.
Add onion, and garlic to a pan and cook until soft. Then add the rice and white wine and simmer for 3 minutes.
Add the white wine to the pan. Simmer for 3 minutes.
Reduce heat to medium low, add 1/2 cup broth and stir frequently. Once liquid has been soaked up, add 1/2 cup more broth. Repeat process until all broth is gone.
It may take up to 30 minutes for rice to be evenly cooked.
Once the rice is cooked through, take off heat and stir in parmesan. Add salt & pepper if needed.
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