This vegan pumpkin risotto is so rich and creamy! You will love its delicious flavour and how easy it is to make! It's also gluten free and dairy free!
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 transluscent
Add the remaining ingredients to the pot and stir everything well to combine
Reduce the heat and allow the ingredients to 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
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
Serve and enjoy!