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Creamy Pumpkin Risotto (Vegan)
Ingredients
- ▢ 5 vegetable bouillon cubes
- ▢ 7 cups of water, divided
- ▢ 3 tablespoons olive oil
- ▢ 1 large yellow onion, finely diced
- ▢ 6 cloves of garlic, thinly sliced
- ▢ 2 tablespoons of fresh sage, sliced
- ▢ 1 tablespoon of Italian seasoning
- ▢ 1 teaspoon of paprika
- ▢ 2 cups of Arborio rice
- ▢ 1 (15-ounce) can of pumpkin puree
- ▢ Salt and black pepper to taste
- ▢ ¼ cup of plant-based milk
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