Pumpkin Risotto with Pumpkin Seeds

Pumpkin Risotto with Pumpkin Seeds

Ingredients

4 1/2 cups water with 3 bouillon cubes

2 cup chopped pumpkin 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 

Instructions

In the electric skillet add all of the ingredients, except cheese, pumpkin seeds, fresh parsley and thyme.  Use the rice setting #1 on the digital probe it will take about 25 minutes.

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