Fustini's Oils and Vinegars
Pumpkin Risotto

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Pumpkin Risotto


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Pumpkin Risotto


  • 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 


Step 1. 

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.

Step 2. 

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.

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