Whole Grain Pumpkin Risotto

Ingredients

• 1 tablespoon extra virgin olive oil or grass fed butter
• 1/2 teaspoon sea salt
• 1 small/medium onion, minced
• 1 cup sweet brown rice, short grain brown rice, or farro
• 1 bay leaf
• 2 cups light vegetable broth or chicken stock
• 1 cup water
• 2/3 cup pumpkin purée from kabocha, sugar pie, red kuri or blue hubbard pumpkin (instructions below)
• 1 lemon, zested and juiced
• 1/4 teaspoon ground nutmeg
• 1/4 cup creamy unsweetened nut milk or whole milk from grass-fed cows
• 1/4 teaspoon ground black or white pepper (about 5 turns on a grinder)
• grated parmesan, to serve
• chopped cilantro, to serve

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