Thanksgiving Risotto

Ingredients:

• 1/2 onion, chopped
• 2 carrots, chopped
• 4 cups vegetable broth total
• 1 can pumpkin purée
• 2 cups arborio rice
• 1/2 cup dried cranberries
• 2 tablespoons nutritional yeast
• 1/8 teaspoon ground nutmeg
• 1 teaspoon grated ginger
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1/2 cup toasted pumpkin seeds

Here's how to make this dish:

1. Heat a large pot over medium heat until hot. Add onion and carrots, and cook about 5 minutes or until they brown, Stir in 1 cup vegetable broth and cook until very tender.
2. Lower heat and add arborio rice and 1 cup vegetable broth. Cook until all liquid is absorbed.
3. Slowly add in small amounts of 1 1/2 cups vegetable broth, stirring continuously until the liquid is absorbed.
4. Add pumpkin puree, 1/2 cup broth, cranberries, nutritional yeast, ginger, and nutmeg, and cook for about 8-10 minutes.
5. Remove from the heat and stir in sage and thyme. Top with pumpkin seeds and serve hot.