Creamy Pumpkin Risotto with Brussels sprouts
This Vegan Pumpkin Risotto with Brussels Sprouts is the perfect fall comfort food. It‘s healthy, gluten-free and incredibly delicious! The recipe is simple and ready in only 30 minutes.
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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
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