Inspired by a visit to my cousin's home out towards Asheville where we enjoyed some gorgeous Fall weather and did some hiking over in Flat Rock. We made a butternut squash risotto and I decided to take the recipe and make a vegan pumpkin risotto that was so delicious! You can easily use either the squash or the pumpkin. It's all about what you have in the house.
2 tbs extra virgin olive oil
1 yellow or white onion, diced
1/4 tsp salt and pepper
2 cloves of garlic, minced
1 tsp fresh thyme, chopped
1 1/2 cups brown rice
7 cups of veggie broth, warmed
1 tbs coconut oil
1/2 cup of nutritional yeast
1 1/2 cups of cooked pumpkin or butternut squash, warmed
3 tbs fresh chopped flat-leaf parsley
I don't have a lot of pictures for this recipe because I cooked this live on my Facebook page for Meatless Monday. Check out the video HERE to see how to cook this one!
I hope you enjoy this one, it's a great Fall dish to make on a cool day! Let me know what you think and please share this post with friends.
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