Pumpkin Risotto

OZO® Plant-Based Ground	½ Package
Vegetable stock	3 to 4 Cups
Pumpkin purée	½ Item
Olive oil	2 Tablespoons
White onion, chopped	1 Medium
Nutmeg	1 Teaspoon
White salt, freshly ground	1 Teaspoon
Arborio rice	1 Cup
White wine (or extra cup vegetable stock)	1 Cup
Parmesan cheese (freshly grated), plus more for serving	1 Cup

In a small skillet over medium heat, cook the OZO Plant-Based Ground for about 4-5 minutes, breaking it up as it cooks, then set aside.

In a medium saucepan over medium heat, whisk together the stock and pumpkin pureé. Bring to a simmer, then reduce heat to low. Cover and keep warm.

Heat the oil in a large Dutch oven or saucepan over medium heat.

Add the onion, nutmeg and salt, and cook until softened, about 2-3 minutes.

Add the rice and cook for one minute longer to give it a toasted flavor.

Add the white wine and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated.

Add another ladle of stock, and continue cooking until that liquid has evaporated.

Continue cooking, adding a ladle of stock at a time and allowing to evaporate in between each addition, until the rice is done, about 20-25 minutes.

Stir in the grated cheese and salt to taste, then transfer to a serving bowl or individual plates.

Top with the cooked ground and extra Parmesan and enjoy!