Prepare the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process. Alternatively, make your own bone broth with our recipe: https://www.drkarafitzgerald.com/recipe/leaky-gut-bone-broth/
Sauté Aromatics: In a large skillet, heat the olive oil and ghee over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted and coated with the oil and butter.
Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, continuing this process for about 18-20 minutes until the rice is creamy and al dente.
Incorporate Pumpkin and Sage: Once the rice is cooked, stir in the pumpkin puree and chopped sage. Mix until well combined and heated through. Add the nutritional yeast and season with salt and pepper to taste.
Serve Warm: Plate the risotto and garnish with pumpkin seeds if desired. Enjoy this rich and creamy dish!