Vegan Pumpkin Risotto

You know risotto right? That rich, creamy, cheesy rice dish?  The one we can't have because Joel can't have dairy.  And because I shouldn't either but I like it.   That one. That risotto.  Well now we have it.  Without cream or cheese but with plenty of flavour.

My recipes are instinctual so just go with the flow here and please accept this for what it is: genius at work. Kidding.  Not really.  Just give it a go.  It will taste different from the one I made last night but then I never make it the same way twice.  And it's always good.

As per usual there are no photos.  Because by the time my food is ready I want to eat it not mess around with finding good light.

Aborio rice.  Or brown rice if you want the whole grain option but be prepared to take a lot longer getting the gluggy goodness.
Vegetable stock.  Plus some water.  Depends on how much of this stuff you want to make.
Pumpkin.  Cubed and roasted.
Onion
Garlic
Oil
Fresh herbs roughly chopped: chives, thyme, oregano, parsley.  A combination of these works great. I use a good handful in total.
Nutritional Yeast Flakes.  But only if you want to.


Sauté onion in oil until nearly clear and add garlic at the end.  Stir in your rice to coat with oil.
Pour in some stock and get stirring.  gradually add more stock and water until just about done.
Mix in your chopped herbs and roasted pumpkin cubes.
Smash it all around a bit.
Stir in the Yeast Flakes. about 2 tables spoons.  Start small and add until you get it to how you like it.

Add some salt and pepper if you like.   And don't burn your tongue.

Having written that out I feel embarrassed to call it a recipe.  It seems particularly lame and easy.  But give it ago.  The flavour is ginormous.