Pumpkin Risotto with Pumpkin Seeds


4 1/2 cups water with 3 bouillon cubes

2 cup chopped pumpkin (I prefer kabocha Japanese pumpkins) or butternut squash on cone #3

2 cloves of garlic cone #1

1 teaspoon kosher salt

2 teaspoon chopped fresh thyme

2 cups Arborio rice

1/2 cup grated Parmesan vegan cheese

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon nutmeg

Fresh ground black pepper

1/2 cup roasted pumpkin seeds


In the electric skillet add all of the ingredients, except cheese, pumpkin seeds, fresh parsley and thyme.  Rice setting EOS #1 (25 min)

Mix in the Parm, pumpkin seeds, parsley and thyme.

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