Creamy Pumpkin Risotto with Brussels sprouts

Ingredients

• 1 cup pumpkin puree
• pecan nuts
• 1/4 cup vegan white wine
• 1 onion
• 1 tbsp olive oil
• 3 cups Brussels sprouts
• 4 tbsp Vegan Parmesan / nutritional yeast flakes
• 3/4 cup coconut milk
• 3 garlic cloves
• approx. 3 1/2 cups vegetable broth
• 2 tbsp olive oil
• salt, pepper
• 1 1/2 cups Arborio rice