Thanksgiving Risotto

BY YUMMLY

Thanksgiving Risotto

INGREDIENTS

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

INSTRUCTIONS

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