Instructions

1. In a large saucepan or pot, heat the vegetable broth. Keep at a low simmer while you start the risotto.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and ginger with a pinch of salt. Sauté until softened, about 4-6 minutes. Add in the garlic and sauté for 1 more minute.
3. Stir in the Arborio rice. Stir and cook for 1-2 minutes. Add in the white wine and cook until the wine has been absorbed. Continuing to stir.
4. Ladle in a little bit of the stock. Also add the sea salt and black pepper at this time. Continue to stir the rice as it cooks. Once the ladle of stock has been absorbed, add in another one. Continue this process until the rice is al dente. You might not need all the broth.
5. When you add in the last ladle of broth, also add in the pumpkin puree, cinnamon, and nutmeg. Stir and make sure to thoroughly incorporate the pumpkin with the rice. Stir in the fresh thyme.
6. When the last bit of broth has been absorbed into the rice, add the soy milk and maple syrup. Cook for another 5 minutes. Add in the lime juice and turn off the heat. Taste and adjust seasonings if needed.
7. Serve immediately and enjoy!