Step 1

Gently heat the vegetable stock in a sauce pan keep it warm on low heat.

Step 2

In a large non-stick skillet, heat the butter (or oil) over medium heat. Add the diced onion and red bell pepper and sauté for 4 to 5 minutes, until the onion is soft and translucent.

Step 3

Add the garlic, cumin, smoked paprika, oregano, salt, chili powder, cayenne, and black pepper. Stir well to combine and sauté 1 minute until fragrant.

Step 4

Add the rice and cook, stirring frequently, until toasty.

Step 5

Add the wine and cook, stirring frequently, until the liquid is fully absorbed.

Step 6

Add 1/2 cup of warm broth and stir until absorbed. Continue adding broth 1/2 to 1 cup at a time until it's absorbed, stirring frequently, until the rice is creamy and tender yet still al dente. This whole process could take anywhere from 20 to 30 minutes. You may not use the full 6 cups of broth, but it's better to have too much than too little. Any leftover broth can be stored in an air-tight container in the fridge.

Step 7

When you are happy with the texture of the rice, add the pumpkin purée, diced green chiles, nutritional yeast, if using, lime juice, and maple syrup. Stir well until creamy.

Step 8

Add the black beans and corn. Stir to combine. Cook for another 3 to 4 minutes to heat through. Add additional veggie broth to loosen the risotto, if needed.

Step 9

Taste and adjust seasoning, as necessary. Serve hot with the toppings of your choice.