Autumn is my absolute favorite season. All of my favorite things come into play during this time: apples and pears, cinnamon and maple syrup, pumpkin and winter squash. Warm creamy risottos and delicious baked goods. Who could say no to any of that? This risotto will bring your kitchen into the spirit as the sweet and savory goodness of pumpkin wraps you in an Autumn hug.
1 tablespoon avocado or coconut oil
1 onion, diced
4 garlic cloves, crushed
2 cups arborio rice
2 teaspoons pink Himilaysean salt
1 cup coconut milk*
1 can organic pumpkin
6 cups vegetable broth
1 tablespoon apple cider vinegar*
2 teaspoons pumpkin pie spice
Pumpkin Pie Spice
This risotto can be elevated by swapping the coconut milk for 1 cup of white wine. If you do so, omit the apple cider vinegar. I made modifications to the original recipe which used wine when I eliminated alcohol from my diet. The coconut milk does make it super creamy and delicious so you won't miss the wine in the first place, but to each her own!