By Sybille C. Denninger

 

 

 

Fall in New England has developed into a pumpkin-flavored-frenzy in recent years. I blame Starbuck's with their Pumpkin Spice Latte, which is now advertised simply as PSL in all of their locations. No need to spell it out, everyone knows it, loves it and drinks it, myself included haha.

 

I am not a major fan of the good old pumpkin pie but was still looking to experiment with a recipe involving this seasonal "treasure" when I came across a delicious and surprisingly easy to make Pumpkin Risotto; let me call it PR :-)

 

It was created by Chloe Coscareli who is a vegan chef and owns a restaurant on Bleecker Street in New York City called "by CHLOE"

 

It was a big hit with my husband at last night's dinner, paired with mustard crusted chicken (from Whole Foods, ready to bake) and brussel sprouts. Remind me to share my very own brussel sprouts recipe with you next week because really, it is so delicious that it will turn even the biggest brussel sprouts hater into a fan.

 

But now, without further delay, here is the PR recipe :-) Enjoy!

 

 

Chloe Coscarelli

Serves 4

 

5            cups vegetable broth (I used organic) 

3            Tbsp olive oil

1            small yellow onion, finely chopped

1            clove of garlic, minced

1            cup Arborio rice

1            cup canned pure pumpkin puree

1            tsp sea salt

1/8         tsp nutmeg

              freshly ground black pepper

1/2         Tbsp chopped fresh sage (I used thyme, a little less than 1/2 Tbsp)

 

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

 

Heat the oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and sauté onions until soft (about 3-4 minutes). Add garlic and let it cook for 1 minute, until fragrant.

 

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

 

After the last cup has absorbed, add pumpkin, nutmeg, sea salt and fresh pepper. Stir until the mixture is hot, then sprinkle the sage (or thyme) leaves on top right before serving.