Enjoy this pumpkin risotto recipe - it's naturally gluten free and it is the perfect fall dish - yum!
Prep: 10 mins
Cook: 30 mins
Yields: 4 servings
5 cups of organic vegetable or chicken broth
3 Tablespoons olive oil
1 small yellow onion, finely chopped
1 clove garlic
1 cup arborio rice
1 cup organic canned pumpkin puree
1 teaspoon salt
Dash of nutmeg
Fresh ground pepper to taste
1/2 Tablespoon of free chopped sage, tarragon or basil (I used tarragon)
In a saucepan, bring broth to a rolling boil while you prepare the rice.
Heat oil in a second large nonstick skillet over medium heat.
Add onions and saute for 3-4 minutes.
Add garlic and cook for additional minute.
Add rice and 1 cup of the hot broth to the onion mixture. Simmer and stir often.
Once liquid has been soaked up by the rice, add another 1 cup of broth, and continue adding 1 cup of broth until all the broth is soaked up by the rice. Stir often. This process will take about 20 minutes.
Once all the broth is soaked up by the rice, add pumpkin, salt and nutmeg. Season with pepper and stir well.
Top mixture with fresh sage, tarragon or basil
Recipe by Chloe Coscarelli as featured in People Magazine. Find Chef Chloe at http://chefchloe.com/