Seasons Recipes

Pumpkin Risotto

Pumpkin Risotto


2 cups Arborio rice
2 cups pumpkin puree or squash of your choosing
1 onion, finely chopped
4 garlic cloves, finely chopped
4-5 sprigs fresh thyme
1 cup white wine or chicken stock
6 cups vegetable stock
1 cup parmesan cheese, grated
1/2 tsp Black Truffle Premium Salt and cracked black pepper
1 cup Medium to Robust EVOO


Heat a non-stick pan 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 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 become 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 EVOO – or even more decadently, a light handed drizzle of Truffle Oil.

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