The Best Vegan Pumpkin Risotto for Comforting Fall Meals - The Luna's Kitchen

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine (optional, can substitute with vegetable broth)
• 5--6 cups vegetable broth, kept warm
• 1 cup pumpkin puree
• 2 tbsp nutritional yeast
• 1 tbsp fresh sage, chopped (plus extra for garnish)
• 1 tsp fresh thyme leaves
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp pumpkin seeds, toasted (for garnish)
• Extra virgin olive oil for drizzling