Heat the olive oil in a skillet or saucepan. Sauté the onions until translucent for about 2-3 minutes. Add the garlic and the rice and cook for 1 minute longer, stirring frequently to prevent burning.
Then deglaze with white wine and cook until the wine has evaporated. Reduce the heat to medium and begin adding broth into rice, a ladle at a time until rice absorbs each batch of liquid. Also, add pumpkin puree and coconut milk while cooking. Cook for about 15-20 minutes until the rice is al dente and the risotto is creamy (don't forget to stir frequently to prevent burning).
For more creaminess, stir in vegan parmesan cheese and season with salt and pepper to taste.
Blanch the brussels sprouts in boiling water for 3-4 minutes or until just starting to soften. Drain and refresh in cold water to stop them cooking further.
Heat the olive oil in a pan over medium-high heat and fry the Brussels sprouts for about 3-5 minutes until crisp and golden-brown from all sides. Season with salt and pepper to taste.
Meanwhile, toast the pecan nuts in a small pan without adding oil.
Serve everything together and enjoy!
You can use canned/ tinned pumpkin purée or make your own according this recipe.
Instead of coconut milk, you can use any plant-based cream or milk of choice. Or simply add more vegetable stock for a low-fat version.
You can also roast the brussels sprouts in the oven as an option. Spread the florets on a baking sheet lined with parchment paper, brush with a little oil, toss to coat and bake at 355°F (180°C) for about 20-30 minutes until crisp and lightly browned, stir halfway through.
Nutrition is calculated automatically and should be used as estimate.