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Creamy Crock-Pot Pumpkin Risotto – Gluten-free + Vegan

kept bylwfood

3 tablespoons olive oil
2 cloves garlic, minced
1 leek, cleaned, halved the long way then thinly sliced (white and light green parts only)
1 small onion, diced
1 red bell pepper, diced
3/4 cup dry white wine
2 cups uncooked Arborio rice
1 teaspoon sea salt
5 cups low-sodium vegetable broth
1 tablespoon fresh thyme, split in half.
1 cup pumpkin puree, canned or fresh (here’s how to make fresh)
1-2 tablespoons olive oil
1 small pie pumpkin, seeded, peeled, and cut into 1-inch cubes
salt and pepper
Optional – 1/2 to 2/3 cup freshly grated Parmesan cheese — preferably Parmigiano-Reggiano



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