pumpkin sage risotto (vegan & gluten-free) Something Vegan Pumpkin Week

4-5 cups vegetable broth
1 Tbsp. olive oil
1/2 cup onion, diced
2 cloves garlic, minced
2 cups Arborio rice
1 cup pure pumpkin puree
2 Tbsp. fresh sage, finely chopped
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. ground nutmeg

Heat broth in a large pot over medium heat, then turn down to low and keep warm. To a pan over medium heat, add oil, onion, and garlic. Stir and let cook about a minute. Add rice, and stir well. Add the warm broth, about a cup at a time, stirring and cooking after each addition, until the rice is creamy. Add pumpkin, sage, salt, black pepper, and nutmeg. Stir until well combined and evenly heated.

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Email: somethingvegan@gmail.com


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