Recipe Station

Now it's time to get started. Here's everything you need.

Ingredients to Gather:

Puree

• 3/4 cup raw cashews, soaked in water overnight
• 1 cup soy milk or almond milk, unsweetened
• 1 1/2 cups vegetable stock
• 2 cloves garlic
• 1/2 teaspoon sea salt
• 1/2 cup chopped pumpkin, steamed
• 1 teaspoon cinnamon

Risotto

• 1 1/2 tablespoons olive oil
• 1/2 cup leeks, cleaned and diced
• 1 cup diced pumpkin, lightly blanched
• 1/4 cup white wine
• 1 1/2 tablespoons sage, minced
• 3 tablespoons parsley, minced
• 3 cups cooked short grain brown rice
• Sprinkle of cinnamon

• You'll also need flake sea salt and black pepper.

To make the puree, combine the steamed pumpkin, cinnamon, soaked cashews, soy milk, vegetable stock, sea salt and garlic in a blender. Then, saute the olive oil and leaks and deglaze with white wine. Now it's time for the risotto. Saute the pumpkin first and then add the brown rice, sage and parsley and saute the entire mixture. Add the cashew cream and stir for 5 minutes or until it thickens. And that's it! Simply add a touch of pepper and then serve.

We like this dish because it's versatile and works well as a meal in itself or paired with a side dish such as a vegetable. In fact, pretty much any veggie will complement this aromatic and tasty risotto masterpiece. It's a dish the entire family will love and that will make your guests feel like they're dining at a gourmet restaurant!

Article Source: Kris Carr