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Pumpkin spice quinoa risotto
Ingredients:
1 cup dark rum
2 tbsp grass-fed butter
3/4 cup water
1/2 cup pumpkin
1 tbsp honey
2 tsp pumpkin spice
1 tsp vanilla extract
1 cup Quinoa
2-quart slow cooker
Directions:
Place rum in a small saucepan. Bring to a boil for three minutes add butter. Remove from heat once butter is melted. Place remaining ingredients in slow cooker except for Quinoa. Mix together with a whisk. Add Quinoa and mix. Cook on high for two hours in the slow cooker. Serve warm with Vanilla ice cream.
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