Bring on the comfort food!  Here’s a throwback to one of my favorite fall recipes, Pumpkin Risotto by the great Chef Chloe Coscarelli.  This woman is a super star and her recipes are among my very favorite.  Classic flavor made with simple, whole, plant-food ingredients.  Cheers!

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PUMPKIN RISOTTO

Recipe by Chloe Coscarelli

Yields 4 servings

INGREDIENTS

  • 5 cups vegetable broth
  • 3 Tbsp. extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 portobello mushrooms, trimmed and chopped*
  • 1 large garlic clove, minced
  • 1 cup Arborio rice
  • 1 cup canned pure pumpkin puree*
  • 1 tsp. sea salt
  • ½ tsp. nutmeg
  • freshly ground black pepper
  • ½ tsp. chopped fresh sage + more for garnish

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METHOD

  • In a medium saucepan over medium-low heat, bring the broth to a gentle boil and let simmer while preparing the recipe.
  • Heat a large nonstick skillet over medium-high heat and add oil.
  • Reduce the heat to medium and sauté onions and portobello until soft, about 3 to 4 minutes.
  • Add garlic and let cook for 1 minute until fragrant.
  • Stir in rice and 1 cup of hot broth, and reduce heat so the mixture simmers. Stir often, cooking until most of the liquid has been absorbed.
  • Repeat with another cup of broth and continue stirring, adding broth 1 cup at a time until the rice is tender, about 20 minutes.
  • Stir in pumpkin, salt and nutmeg. Season with pepper.

A few notes*

  • I only had sweet potato puree on hand, so I used that in place of pumpkin and it was de-lish!
  • With the onion, I added chopped portobello mushrooms and sautéed. A great last-minute decision, indeed.
  • And, once all of the broth was added/absorbed, I poured in a splash of red wine and let it simmer for a few more minutes before serving.

 

Thrive on,

Coach Jentry