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!
Recipe by Chloe Coscarelli
Yields 4 servings
- 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
- 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.