Pumpkin Risotto

• 2 teaspoon olive oil
• 2 cup canned pumpkin
• 2 tablespoon coconut oil
• 2 cup rice
• 6 cup vegetable broth
• 1/4 cup pumpkin seeds
• 1/4 cup chopped pecans

1. In a large saucepan, heat olive oil and then add pumpkin for seven minutes on medium heat, stirring often. Add rice and stir.
2. Add three cups vegetable broth and bring to a boil, then reduce to simmer – keep stirring.
3. Add more vegetable broth until all is absorbed by rice. This usually takes 15 to 20 minutes.
4. Add coconut oil, pumpkin seeds, and pecans. Stir and season with salt and pepper to taste. Enjoy!