01 5 cups vegan broth
02 2 cups pumpkin puree
03 3 tablespoons vegan butter + 2 tablespoons coconut oil
04 2 tablespoons onion + 2 cloves garlic
05 2 cups Arborio rice
06 ½ cup vegan Parmesan grated
In a saucepan over medium heat, add pumpkin in the vegan bouillon.
Cut the onion finely and sautée in butter and coconut oil until translucide. Add the garlic afterward.
Stir the rice quickly and well until the grains are well covered and lightly browned.
Add ½ cup of the simmering pumpkin bouillon, constantly stirring, scraping the edges and bottom of the pot as you stir until the liquid is gone.
Continue adding ½ cup of the simmering pumpkin at a time until there is no more liquid in the pot.
Start tasting the rice after 20 minutes of cooking. It's ready when it's tender but firm to the bite.
Add the vegan parmesan and the rest of the butter. Stir constantly to melt the cheese and wrap it around the grains.