Inspired by a visit to my cousin's home out towards Asheville where we enjoyed some gorgeous Fall weather and did some hiking over in Flat Rock. We made a butternut squash risotto and I decided to take the recipe and make a vegan pumpkin risotto that was so delicious! You can easily use either the squash or the pumpkin. It's all about what you have in the house.
2 tbs extra virgin olive oil
1 yellow or white onion, diced
1/4 tsp salt and pepper
2 cloves of garlic, minced
1 tsp fresh thyme, chopped
1 1/2 cups brown rice
7 cups of veggie broth, warmed
1 tbs coconut oil
1/2 cup of nutritional yeast
1 1/2 cups of cooked pumpkin or butternut squash, warmed
3 tbs fresh chopped flat-leaf parsley
I don't have a lot of pictures for this recipe because I cooked this live on my Facebook page for Meatless Monday. Check out the video HERE to see how to cook this one!
I hope you enjoy this one, it's a great Fall dish to make on a cool day! Let me know what you think and please share this post with friends.
Be sure to get on the waitlist for my new membership coming in the new year helping you heal your body and improve your health with plant-based whole food. Offering weekly plant-based meal planning, batch cooking including shopping lists and prep schedules.
Xo, T
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