Vegan Pumpkin Risotto

This is the best vegan pumpkin risotto recipe! Rich and creamy with hints of pumpkin, cinnamon and sage you will love the cheesy flavour that the nutritional yeast gives it.

For the full instructions and tips click the link below.

To make this Pumpkin Risotto you'll need: arborio rice, white onion, pumpkin puree, vegetable stock, full fat coconut milk, and nutritional yeast.

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Step 1: Add the coconut oil to a large pot on medium hight heat and let it melt. Once melted add the chopped onion and cook for ~5 minutes, until it is translucent.

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Step 2: Add the remaining ingredients to the pot and stir everything well to combine.

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Step 3: Reduce the heat and simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot, until it has the consistency that you like.

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Step 4:  Turn off the heat and place the lid on the pot. Let it stand for 5 minutes to allow the rice to soften even more.

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Serve and enjoy!

Other delicious  recipes:

Chicken & Leek Risotto

Pumpkin & Sweet Potato Soup