Vegan Pumpkin & Sweet Potato Risotto

This vegan pumpkin sweet potato risotto is creamy, pumpkin-y and easy to make. The perfect comfort food on a chilly fall night.

3 cups vegetable stock
2 tbsp olive oil
¼ cup diced onions (about half a small onion)
1 tsp minced garlic
1 cup rice (I used arborio)
1½ tbsp apple cider vinegar
dash of nutmeg
pinch of cloves
⅓ cup pumpkin puree
1 small sweet potato, cooked and cubed (about 1½ cups)
Salt and pepper to taste

View the full recipe at Diary of an ExSloth →