Pumpkin Risotto

This dish didn't taste as pumkiny as I thought it would since the recipe indicates a cup of pumpkin puree, but it was still very yummy.

Pumpkin Risotto

Chloe Coscarelli: Chloe’s Vegan Italian Kitchen

Serves 4

5            cups vegetable broth  (I only used 4 and it was fine)

2            tablespoons olive oil

1            onion, finely chopped

1            large garlic clove, minced

1            cup Arborio rice

1            cup canned pumpkin puree

1            teaspoon sea salt

1/8         teaspoon nutmeg

              freshly ground black pepper

1            tablespoon chopped fresh sage (I used dried)

In a medium saucepan, heat the broth to a simmer, and let it simmer while preparing the recipe.

Heat a large nonstick skillet/pot over medium-high heat and add oil.  Reduce the heat, and sauté onion until soft.  Add garlic and let cook for 1 minute, until fragrant.

Stir in rice and 1 cup of broth, and reduce heat so the mixture simmers.   Stir often, cooking until most of the liquid has been absorbed by the rice.  Repeat with another cup of broth, and continue stirring, adding broth 1 cup at a time until the rice is tender (about 20 minutes).  ***I found I only needed 4 cups.

Stir in pumpkin, salt, and nutmeg.  Season with pepper and stir until mixture is hot.  Stir in sage.

Pumpkin Risotto