Pumpkin Risotto with Pumpkin Seeds

Pumpkin Risotto with Pumpkin Seeds
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 

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.


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