Thanksgiving Risotto

BY YUMMLY

Thanksgiving Risotto

INGREDIENTS

  • 3 tablespoons nutritional yeast 1/2 onion, chopped (about 1 cup) 1 1/2 cups fresh cranberries 2 carrots, chopped 1 tablespoon minced fresh sage 4 cups low-sodium vegetable broth, divided 2 cups thinly sliced chard or kale 1 (15-ounce) can pumpkin purée 1/8 teaspoon ground cloves 1 (20-ounce) package frozen brown rice 1/2 teaspoon minced fresh thyme 1/2 cup chopped pecans, toasted
  • 3 tablespoons nutritional yeast
  • 1/2 onion, chopped (about 1 cup)
  • 1 1/2 cups fresh cranberries
  • 2 carrots, chopped
  • 1 tablespoon minced fresh sage
  • 4 cups low-sodium vegetable broth, divided
  • 2 cups thinly sliced chard or kale
  • 1 (15-ounce) can pumpkin purée
  • 1/8 teaspoon ground cloves
  • 1 (20-ounce) package frozen brown rice
  • 1/2 teaspoon minced fresh thyme
  • 1/2 cup chopped pecans, toasted

INSTRUCTIONS

To see the full recipe visit YUMMLY.

SUGGESTED RECIPES