Pumpkin Risotto Recipe — My Spice Sage

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 cups (360 grams) arborio rice
• 1/2 cup (120 mL) dry white wine
• 3 1/4 cups (760 mL) vegetable stock
• 1 cup (245 grams) canned pumpkin puree
• 1/4 cup (60 mL) cream or 2 tablespoon cashews blended with water until smooth
• 1 teaspoon ginger
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon Saigon cinnamon
• 1/8 teaspoon cayenne pepper
• 1 tablespoon butter or vegan butter
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• Freshly ground kampot pepper, to taste