Cannellini Bean Pumpkin Risotto with Sauteed Mushrooms

Cannellini bean pumpkin risotto with garlicky mushrooms is the perfect comforting fall meal. Vegan and gluten free too!

Risotto:
1 tablespoon extra virgin olive oil
½ yellow onion, finely chopped
2 garlic cloves, minced
2 14-ounce cans white beans, drained and rinsed
⅔ cup vegetable broth
½ cup coconut milk
1 cup pumpkin
2 tablespoons tahini
2 teaspoons miso paste
Pinch of nutmeg

Mushrooms:
1 large shallot, finely chopped
1 garlic clove, minced
1 lb mixed mushrooms, cleaned and quartered or sliced
Large pinch of dried thyme

For Serving:
A couple handfuls of arugula, optional
Balsamic vinegar, optional

View the full recipe at Avocado A Day →