WOOHOO!!!! It's fall finally! And that means, like all you coffee lovers already know, it's pumpkin EVERYTHING!
So tonight's menu? It, of course, included pumpkin! Pumpkin risotto that is.
And even better? Vegan and Gluten Free.
First: get risotto rice.
In a big saucepan (deep too), grill up vegan butter and veggies (I choose leaks, carrots, and broccoli.)
saute until golden brown (not runny)
At the same time, bring 4-5 cups of water to a boil. Then take off immediately. Just keep hot.
IN THE WATER, include 1 Veggie bouillon (a GF and V option). Also, 2 cloves of garlic and 2 tsp of basil. You can find frozen and pressed basil at Trader Joe's, but not sure how much that is in big leaves.
Once everything in pan is golden brown, pour in 4-6 oz red wine. Stir in and make sure any excess is evaporated.
Add in 1 cup of warm water from pot at a time. Make sure it's soaked into the rice before adding more. Should take about 18-25 minutes to add all the water.
While adding water in, toss in 1 tsp of cinnamon and 1 tsp salt. Stir in.
When done, rice should be al dente but not hard.
Let sit for 2-3 minutes. Sprinkle vegan parm or mozzerella cheese on top.
ENJOY!
