Pumpkin Risotto
Ingredients
- 250 g pumpkin or butternut squash (cut into cubes)
- 180 g Arborio rice
- 750 ml vegetable broth or water
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 4 Tbsps olive oil (half for the roasted pumpkin and the rest for the risotto)
- fresh thyme leaves
- 4-5 Tbsps nutritional yeast flakes
- Salt and Pepper
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