Vegan Pumpkin Risotto

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.

What You Will Need

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

What You Need To Do

  • In a medium/large saucepan on medium, heat the olive oil.
  • Add the onion and cook until it starts to become translucent.
  • Add the garlic, thyme, salt, and pepper and stir together.
  • Add the rice and stir together completely.
  • Add 1 cup of the warmed veggie...
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