Vegan Pumpkin Risotto (V)

Ingredients

• 2 tsp olive oil
• 2 C canned pumpkin
• 2 tbs coconut oil
• 2 C rice
• 6 C vegetable broth
• ¼ C pumpkin seeds
• ¼ C chopped pecans

Directions

1. Start Risotto: Heat olive oil in a large saucepan. Add pumpkin and cook over medium heat ~7 minutes, stirring often. Stir in rice to coat.
2. Add Broth: Add 3 cups vegetable broth, bring to a boil, then reduce to a simmer, stirring constantly.
3. Cook Rice: Continue adding vegetable broth gradually as it is absorbed, stirring frequently, until rice is tender and creamy, ~15-20 minutes total.
4. Finish: Stir in coconut oil, pumpkin seeds, and pecans. Season with salt and pepper to taste.
5. Serve: Serve warm.

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