Chloe Coscarelli's Pumpkin Risotto

Pumpkin Foods
Photo: Hector Sanchez

Chloe Coscarelli’s Pumpkin Risotto

5 cups vegetable broth
3 tbsp. olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 cup arborio rice
1 cup canned pure pumpkin puree
1 tsp. sea salt
1/8 tsp. nutmeg
Freshly ground black pepper
½ tbsp. chopped fresh sage

1. In a medium saucepan over medium-low heat, bring the broth to a gentle boil, and let simmer while preparing the recipe.
2. Heat a large nonstick skillet over medium-high heat and add oil. Reduce the heat to medium, and sauté onions 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.
3. Stir in pumpkin, salt and nutmeg. Season with pepper; stir until mixture is hot. Top with sage and serve.

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes

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