This is my first vegan thanksgiving. Yay! With this comes many challenges. Luckily my family accepts my dietary choices, and is helping veganize some classic recipes. Here's one I can't wait to try!
Pumpkin Risotto
In a medium saucepan, heat five cups of veggie broth to a simmer. Let this simmer while you prepare the recipe!
Heat a large skillet over medium heat and add about three tablespoons of olive oil. Throw in one onion, an sauté it until it's soft. Add a large garlic clove and let this cook about a minute until you can really smell it cooking. (YUM)
Stir in one cup of white or brown rice, and one cup of the hot veggie broth. Stir this often, cooking it until most of the liquid has been absorbed by the rice Repeat with another cup of broth, and continue to stir, adding the broth one cup at a time, until the rice is tender. This will take about 30 minutes.
Stir in one can of pumpkin puree, a pinch a salt, and an eighth of a teaspoon of nutmeg. Season with pepper, stir until the mixture is hot.
done!
I don't love pumpkin...but this recipe is SO good!
