Sweet Potato & Coconut Milk Breakfast Risotto with Spiced Pumpkin Seeds

Ingredients

• Sweet Potato (diced)
• Coconut Milk
• Rice (Arborio or similar)
• Vegetable Broth
• Pumpkin Seeds
• Cinnamon
• Nutmeg
• Maple Syrup (optional)
• Salt
• Pepper

Instructions

1. Roast diced sweet potato with a pinch of salt and pepper until tender (about 20 minutes).
2. In a saucepan, toast pumpkin seeds with cinnamon and nutmeg until fragrant. Set aside.
3. In a separate pot, heat vegetable broth and coconut milk. Keep warm.
4. Add rice to a pan and toast for a minute.
5. Begin adding the warm liquid (broth & coconut milk) to the rice, one ladle at a time, stirring constantly until absorbed before adding the next.
6. Continue this process until the rice is creamy and cooked through (about 20 minutes total).
7. Stir in the roasted sweet potato.
8. Serve immediately, garnished with spiced pumpkin seeds and a drizzle of maple syrup (optional).