Vegan Pumpkin Risotto

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Ingredients

• 1 onion (diced)
• 1 tablespoons olive oil
• 2 cups arborio (risotto) rice
• 1 cup white wine
• 4 cups vegetable broth
• 1 cup canned pumpkin
• 1 teaspoon fresh ginger (grated or minced)
• 1 teaspoon nutmeg
• 1 tablespoon fresh basil (chopped)
• 1 tablespoons vegan margarine or butter
• Salt and pepper, to taste

Steps to Make It

1. Gather the ingredients.
2. Saute the onions in the olive oil over medium heat for about 3 to 5 minutes, or until the onion is mostly soft.
3. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being careful that it doesn’t burn.
4. Slowly add in the white wine.
5. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.
6. Once you’ve added all the vegetable broth and the rice is nearly cooked, add in the pumpkin, fresh ginger, nutmeg, fresh basil, and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.
7. All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.
8. Serve and enjoy!

Recipe By: www.thespruceeats.com