Meatless Mondays Recipe- Pumpkin Risotto

Halloween is only a week away so that mean pumpkins are everywhere! Pumpkin is high in Vitamin A and antioxidants. I used it to make this fabulous risotto….

Sunshine’s Pumpkin Risotto

1/2 white onion diced
2 garlic cloves diced
1 tbsp. of Olive Oil
2 cups of Risotto
5 cups of Vegetable Broth
1 can of Pumpkin
1 tsp nutmeg
1/2 cup of Parmesan cheese shredded
Salt and Pepper to taste

Saute the onion and garlic in olive oil over medium heat. Add the risotto and stir to coat. Slowly add the vegetable broth, about a 1/2 cup at a time. Allow the risotto to absorb the liquid before you add the next 1/2 cup. Once risotto is cooked and has a creamy texture, stir in pumpkin, nutmeg, and Parmesan.
Add salt and pepper to taste.

If you want to make a festive presentation, serve the risotto in a small hallowed out pumpkin!

In Health,
Tricia

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