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Pumpkin Risotto

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Ingredients
  

  • 3 cups cooked brown rice
  • 1/2 large onion chopped
  • 1 carrot chopped
  • 2.5 cups vegetable broth
  • 7.5 oz (1/2 can) pumpkin puree
  • 1 cup sliced kale or chard
  • 3 tbsp nutritional yeast
  • 1 tbsp fresh sage
  • 1 tbsp fresh thyme
  • 1/2 cup toasted pecans
  • 1 tsp cayenne optional
  • 1 tsp paprika optional

Instructions
 

  • Cook the rice. 
  • In a large skillet, saute the onions and carrots over medium heat for about 5 minutes, until the onions start to brown.
  • Add 1 cup vegetable broth to skillet and continue to cook for 10 minutes.
  • Use a blender to blend the vegetable mixture with the pumpkin puree and ½ cup of vegetable broth. 
  • Add the blended mixture back to the skillet, add the rice, and add one cup of vegetable broth. Stir in greens and nutritional yeast. Cook for about 10 minutes. 
  • Stir in thyme and sage. Garnish with pecans.