Oct 09

Black Bean, Corn and Pumpkin Risotto – Meatless Monday

Brimming with fall’s freshest flavors, this Southwestern spin on risotto is a cozy treat for your next Meatless Monday meal. This recipe comes to us from Jenn at Veggie Inspired Journey. Serves 6

For the Risotto 1 1/2 cups risotto rice (Acquerello or Arborio)
1/2 cup Spanish wine (such as Malbec)
5 cups vegetable broth 1.5

Source: Black Bean, Corn and Pumpkin Risotto – Meatless Monday

About the author


Tempeste O’Riley grew up in the deep south and escaped her conservative, oppressive roots as soon as she could. Tempe is an out and proud omnisexual/bi-woman whose best friend growing up had the courage to do what she couldn’t – defy the hate and come out. He has been her hero ever since.

Though new to writing M/M, she has done many things in her life but writing has always drawn her back – no matter what else life has thrown her way. She counts her friends, family, and Muse as her greatest blessings in life.

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