Pumpkin Risotto Recipe

Pumpkin, ginger, nutmeg, Saigon cinnamon and cayenne pepper flavor this creamy fall rice dish, while nutritional yeast lends a nutty flavor and energizing B-vitamins! As a side or main course, garnish with fresh chopped basil and pine nuts for the best result.

Ingredients

• 2 tablespoons

  extra virgin olive oil

• 1

  onion, chopped

• 2 cups (360 grams)

  arborio rice

• 1/2 cup (120 mL)

  dry white wine

• 3 1/4 cups (760 mL)

  vegetable stock

• 1 cup (245 grams)

  canned pumpkin puree

• 1/4 cup (60 mL)

  cream or 2 tablespoon cashews blended with water until smooth

• 1 teaspoon

  ginger

• 1/4 teaspoon

  freshly ground nutmeg

• 1/4 teaspoon

  Saigon cinnamon

• 1/8 teaspoon

  cayenne pepper

• 1 tablespoon

  butter or vegan butter

• 1 tablespoon

  nutritional yeast

• 1 tablespoon

  lemon juice

• Freshly ground kampot pepper, to taste

Directions

Heat extra virgin olive oil in a deep frying pan over medium high heat. Saute chopped onion with salt until soft. Add the rice, saute with onion for one minute. Slowly add the wine.

Once wine has been absorbed, add vegetable stock ½ cup at a time, waiting to add the next half cup once the previous one has been absorbed.

Add pumpkin puree, cream, ginger, cinnamon, cayenne pepper, butter, nutritional yeast and lemon juice. Stir until well combined and butter has melted. Remove from heat and season with pepper, to taste. Serve warm.