Creamy Vegan Pumpkin Risotto With Roasted Pepitas | VegNews

Ingredients

• For the risotto:
• 1 large onion, minced
• 3 tablespoons coconut oil
• 1 cup arborio rice
• ½ cup
• dry white wine
• 4 cups
• vegetable stock
• 3 cloves garlic, minced
• ¼ teaspoon salt
• 1 cup puréed pumpkin 
• 1 tablespoon thyme, chopped
• For the roasted pepitas:
• ½ cup raw pepitas
• 1 teaspoon olive choice
• ¼ teaspoon chili powder
• 1 teaspoon maple syrup
• ½ teaspoon salt