Recipe from Vivian Lee, (Instagram- @vivayounghealth)

Ingredients

1-2 cloves of garlic, minced

¼ white or yellow onion, diced

1 cup arborio rice (BD Provisions Bin #1201)

3 cups no-salt added vegetable broth + extra ¼ cup or water

1 cup soy milk

½ cup pumpkin puree

½ tsp cinnamon

½ - 1” fresh ginger, minced, or alternatively ½ tsp ginger powder

Black pepper and salt to taste

1-2 leaves of kale,

finely slivered ¼-½ cup sweetened dried cranberries (BD Provisions Bin #1080)

(Optional) Crumbled firm tofu for topping

Instructions:

1. Do a quick-rinse of the arborio rice. (Over-rinsing the rice removes the natural starches of this particular grain.)

2. In a medium-large pan at medium heat, water-saute garlic and onions until the smell of the garlic becomes aromatic and the onions are slightly translucent.

3. Reduce heat and add the arborio rice and start with one cup of broth. Continue to add the broth a cup at a time as the rice cooks slowly. The slow-cooking tradition of risotto is key to achieving a creamy texture. Total cooking time of rice is about 40 minutes.

4. Stir occasionally so as to avoid the rice sticking to the pan.

5. After a few minutes of pouring in the final cup of broth, stir in the soy milk, half a cup at a time and then stir in the pumpkin puree.

6. Add the ginger and cinnamon. Then add black pepper and/or salt to taste

. 7. Check that the rice mixture is tender and wet but no soupy.

8. Turn off the heat. Leave the pot covered.

9. Prepare the toppings. Wash and rinse kale leaves. Roll the kale leaves and chiffonade, or finely cut the greens. If you’d like to add the tofu, crumble a small piece.

10. Plate the risotto in a serving bowl. Toss the greens and dried cranberries, and optional tofu.