This delicious pumpkin risotto recipe from tasty-yummies.com is not only glutin-free, it’s also Vegan.
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 leek, cleaned, halved the long way then thinly sliced (white and light green parts only)
- 1 small onion, diced
- 1 red bell pepper, diced
- 3/4 cup dry white wine 2 cups uncooked Arborio rice 1 teaspoon sea salt
- 5 cups low-sodium vegetable broth
- 1 tablespoon fresh thyme, split in half.
- 1 cup pumpkin puree, canned or fresh (here’s how to make fresh)
- 1-2 tablespoons olive oil
- 1 small pie pumpkin, seeded, peeled, and cut into 1-inch cubes
- salt and pepper