Classic Pumpkin Risotto Recipe

Instructions

1. Heat 2 tbsp olive oil in a saucepan. Saute 3 tbsp minced shallots until tender. Add 1 1/2 tsp minced garlic and 1 1/2 cups arborio rice and cook for 1 minute, stirring frequently.
   

2. Add 5 tbsp white wine and stir until the wine has been absorbed.

3. Add 1 cup pumpkin puree and 1 cup vegetable broth. Stir until the broth has been absorbed. Add another cup of vegetable broth and stir until absorbed. Finally add 1/2 cup vegetable broth and stir until absorbed.
   

4. Remove from heat and stir in 1/4 cup nutritional yeast and salt and pepper to taste.