Fall’s Vegan Risotto

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Risotto is and Italian dish primarily made with rice and cheese. It should have a sticky consistency and a buttery and cheesy flavor. Risotto is a dish that requires time, patience and love for it to be perfectly cooked even if it is vegan or not. This risotto is made of QUINOA instead of rice and does NOT HAS CHEESE. What really makes the risotto consistency is the PUMPKIN PUREE. I first cooked the quinoa as I normally do and added garlic and oregano. Then, I added about half a cup of a home made pumpkin puree and mixed it it VERY VERY WELL until sure that the quinoa was completely covered by the puree and it had gain the risotto consistency. When serving, I mixed my Vegan Pumpkin Risotto with broccoli and sauteed onions and mushrooms.

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Ingredients:

yield: 4 servings

1 cup dry quinoa

2 cups water

2/3 cup pumpkin puree

an onion chopped and sauteed

1 cup mushrooms chopped and sauteed

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1 cup steamed broccoli

1/2tsp garlic powder

a pinch of sea salt

1/2tsp oregano powder

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Procedure:  

1- Bring the water and quinoa to a boil with the spices on medium heat.

2- After boiling, lower the heat and continue to cook until it has absorbed the water.

3- On low heat, add the pumpkin puree and stir until it is well mixed with the quinoa.

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4- Add the broccoli and sauteed onions and mushrooms to the pumpkin risotto and serve.

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