Vegan Pumpkin Risotto

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 2

Ingredients
3 cups of pumpkin pieces
1/2 cup of arborio rice
2 cup of vegetable broth
1 cup of hemp milk
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of sage
Garnish
Chopped walnuts
Pumpkin seeds
Maple syrup

Directions
1. Slice pumpkin into pieces, removing skin and deseed. Add 3 cups of pumpkin pieces to a steamer and cook for 15 minutes, or until pumpkin is soft and tender.

2. Rinse arborio rice and add to medium sized pot. Saute for 1 minute. Pour in vegetable broth and bring to a boil. Reduce heat, cover and let simmer for 15 minutes, or until all excess liquid has evaporated. Stir occasionally to prevent sticking.

3. Once cooled, add steamed pumpkin, hemp milk, onion powder, garlic powder, and sage to a blender. Puree until smooth.

4. When arborio rice is done, pour in pumpkin puree, mix well and let cool.

5. When ready to serve, top with chopped walnuts, pumpkin seeds and a drizzle of maple syrup. Serve and enjoy!