1 tsp high heat oil of choice (I used avocado; coconut and ghee would also work well)
1/4 tsp chili powder
1 tsp maple syrup
Generous pinch of salt
In a medium sized pot, bring the vegetable stock to boil, then reduce heat to low and simmer, covered. In a large pot, warm coconut oil over medium heat. Add onions and saute until translucent, then add arborio rice and salt, stirring until well-coated. Add the white wine and stir, simmering until wine is absorbed, then add the stock from the first pot a bit at the time, waiting until it’s absorbed before adding any more and returning the stock to simmer between. When you add your last round of stock, add the minced garlic. When the final stock has absorbed, add the pumpkin and thyme and stir while cooking for 5 minutes more. Top with roasted pepitas and serve immediately. Serves 2 as a dinner, 4 as a side.
Preheat oven to 300 degrees. Toss pepitas to coat evenly with oil, chili, maple syrup and salt, then spread in a single layer on a baking sheet and bake for 15 – 20 minutes, or until golden brown, stirring halfway through.