Vegan Pumpkin Risotto with Sage

Ingredients

• 1 cup arborio rice
• 1 cup pumpkin purée
• 4 cups vegetable broth
• 1 medium onion
• 3 cloves garlic
• 10 leaves fresh sage
• 1 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup vegan parmesan cheese
• 1 tablespoon pumpkin seeds

Instructions

1. 1

   In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

2. 2

   In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

3. 3

   Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

4. 4

   Stir in the arborio rice and cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent.

5. 5

   Add 1 cup of the warm vegetable broth to the rice mixture. Stir and cook until the liquid is mostly absorbed.

6. 6

   Continue adding the broth, one cup at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 20-25 minutes.

7. 7

   Once the rice is creamy and al dente, stir in the pumpkin purée, nutritional yeast, salt, and black pepper. Cook for an additional 2-3 minutes until heated through.

8. 8

   Chop the fresh sage leaves and fold them into the risotto. Adjust seasoning if necessary.

9. 9

   Serve the risotto hot, topped with vegan parmesan cheese and a sprinkle of pumpkin seeds for garnish.