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Vegan Pumpkin Risotto

A vegetarian and vegan twist on classic Italian risotto – pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime.  If you have a gluten allergy, be sure to use certified gluten-free arborio rice to avoid any cross-contamination.


  • 1 onion, diced
  • 2 tbsp. olive oil (divided)
  • 2 cups arborio (risotto) rice
  • 1 cup white wine
  • 4 cups vegetable broth
  • 1 cup pumpkin
  • 1 tsp fresh ginger, grated or minced
  • 1 tsp nutmeg
  • 1 tbsp chopped fresh basil
  • Salt and pepper to taste (non-iodized salt, Diamond, or Mortons brands)


  1. Sautee the onion in 1 tbsp. olive oil over medium heat for three to five minutes, or until soft.
  2. Add the rice. Allow to cook, stirring, for a minute or two.
  3. Slowly add the wine.
  4. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
  5. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

This recipe is based on one found on