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Creamy Pumpkin Risotto with Sweet and Spicy Roasted Pepitas [Vegan, Gluten-Free]
Ingredients
  • subheading: For the Risotto:
  • 1 large onion, minced
  • 3 tablespoons coconut oil
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 4 cups vegetable stock
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • 1 cup puréed pumpkin (fresh or canned is fine)
  • 1 tablespoon thyme, chopped
  • subheading: For the Sweet and Spicy Roasted Pepitas:
  • ½ cup raw pepitas
  • 1 teaspoon high heat oil of choice (I used avocado; coconut and ghee would also work well)
  • ¼ teaspoon chili powder
  • 1 teaspoon maple syrup
  • Generous pinch of salt
Steps
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