Vegan Pumpkin Sweet Potato Risotto

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic
  • 1/4 cup Onions
  • 1/3 cup Pumpkin puree
  • 1 Sweet potato, cooked and cubed (about 1 1/2 cups, small

• Canned Goods

  • 3 cups Vegetable stock

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 pinch Cloves
  • 1 dash Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

Found on exsloth.com

Description

Ingredients

• 3 cups vegetable stock
• 2 tbsp olive oil
• ¼ cup diced onions (about half a small onion)
• 1 tsp minced garlic
• 1 cup rice (I used arborio)
• 1½ tbsp apple cider vinegar
• dash of nutmeg
• pinch of cloves
• ⅓ cup pumpkin puree
• 1 small sweet potato, cooked and cubed (about 1½ cups)
• Salt and pepper to taste

Directions

• Warm vegetable stock in a saucepan over low heat. It should be gently steaming while you make the risotto, not simmering or boiling
• Heat the oil over medium heat, in a large saucepan or high sided skillet and sauté onions and garlic until onions are tender
• Add the rice and stir until everything is coated with oil and the edges of the rice turn translucent
• Add apple cider vinegar, stir and simmer until the pan is almost dry
• Add ¾ cup of vegetable stock, nutmeg and cloves and stir
• Wait until the liquid is almost completely absorbed before continuing to add more stock ¾ cup at a time. Stir in pumpkin and sweet potato cubes with the final batch of stock
• Youll know the risotto is ready when the rice is tender, but still has a little bite to it
• Turn off the stove and add another ½ cup of vegetable stock to make the risotto extra creamy*
• Season with salt and pepper to taste