Vegan Pumpkin Risotto

Vegan Pumpkin Risotto

Creamy with sweet earthy undertones, this pumpkin risotto is an easy to make vegan dinner idea, perfect for a cold night.

Ingredients
2 cups of fresh pumpkin pieces
1 cup of arborio rice
2 cups of vegetable broth
1 tbsp of brown sugar stevia
1 tsp of cinnamon
1/4 tsp of cloves
1/4 tsp of nutmeg
2 leaves of fresh sage

Directions
1. Preheat oven to 400F.

2. Add 2 cups of fresh pumpkin pieces to a baking sheet. Drizzle with oil and bake for 40 minutes, or until pumpkin has fully softened.

3. Add arborio rice and vegetable broth to pot. Boil for 20 minutes, or until all excess liquid has evaporated.

4. Once pumpkin has cooled, add to a blender along with brown sugar stevia, cinnamon, cloves, nutmeg and fresh sage. Blend until smooth.

5. Add pumpkin sauce to risotto and mix well.

6. Serve and enjoy!

Full Recipe: livegrowgreen.com/blog/pumpkin-risotto-vegan

More vegan recipes at: livegrowgreen.com