Pumpkin Risotto
Pumpkin Risotto Creamy, comforting risotto made simple — pumpkin (or butternut squash) simmers right along with the rice, then gets finished with vegan parmesan and roasted pumpkin seeds for...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 4½ cups water with 3 bouillon cubes
- 2 cups chopped pumpkin (kabocha preferred) or butternut squash
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons chopped fresh thyme
- 2 cups Arborio rice
- ½ cup grated vegan parmesan
- ¼ cup chopped fresh flat-leaf parsley
- ¼ teaspoon nutmeg
- Fresh ground black pepper
- ½ cup roasted pumpkin seeds
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