Healthy Vegan Pumpkin Risotto Packed with Iron

For the pecans:

- Roughly chop the pecans and add into a bowl with maple syrup and a dash of salt. Air fry at 350F for 12-15mins or until crisp.

For the risotto:

- Place a high-rimmed pan on medium heat. Add the oil, vegan butter, sage, garlic, and chili flakes. Stir until the sage becomes crisp then remove the sage leaves and set some off to the side for chopping, and some for decorating the plate.

- In a mixing bowl combine the vegetable broth with 3 scoops of Lucky Iron Daily. Whisk until well combined.

- Add the rice to the pan and allow it to toast. Then begin adding the vegetable broth 1 cup at a time. Wait until the liquid absorbs fully before adding the next cup of vegetable broth. Repeat until all the broth is added.

- Add the pumpkin puree, cinnamon, nutmeg, vegan parmesan, and vegan mozzarella. Mix until well combined. Allow it to cook on low-medium heat for 3 minutes or until the cheese begins to melt.

-Serve warm and top with the pecans, sage and extra vegan mozzarella. Enjoy!