Pumpkin Risotto
Share
Pumpkin Risotto
Category
Potatoes, Pastas and Grains
Ingredients
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 cup Fustini's Robust SELECT olive oil
- 2 cups Arborio rice
- 4-5 sprigs of fresh thyme
- 1 cup white wine or chicken stock
- 6 cups vegetable stock
- 2 cups pumpkin puree or squash
- 1 cup parmesan cheese, grated
- 1/2 tsp Black Truffle Salt
Ingredients
Directions
- Heat a non-stick pan or Dutch oven over medium heat with extra virgin olive oil. Add onions and garlic and saute until ingredients are golden brown, about 4-5 minutes. Add 2 cups of Arborio rice along with fresh thyme and continue to saute the rice for about 5 minutes, toasting the rice grains. Add white wine to the pan and cook until reduced, 2-3 minutes. Slowly add stock, 1 cup at a time. Stir rice, watching for most of the stock to be absorbed before adding the next cup of stock. Continue stirring, repeating until rice becomes al dente, about 30 minutes.
- Just as rice reaches the perfect bite, stir in pumpkin, parmesan cheese and a final cup of stock, and remove from heat. Stir in cheese and season to taste, adding truffle salt and pepper as needed. Serve hot with a final grating of parmesan cheese and drizzle of Single Varietal olive oil.