As the days grow cooler, nothing feels more comforting than a warm, creamy bowl of pumpkin risotto. This Truffle Pumpkin Risotto elevates traditional risotto with the rich, earthy flavor of Arlotta Truffle Olive Oil , giving you an elegant fall dish ideal for cozy dinners or special holiday gatherings. Using pumpkin purée, Arborio rice, and a touch of white wine, this recipe brings out the natural sweetness of pumpkin, enhanced by truffle’s unique aroma—a perfect pairing for an indulgent Thanksgiving side dish or a show-stopping autumn dinner recipe .
10 min
35 min
4 pers
Ingredients
- 1 cup Arborio rice
- 2 tbsp Truffle Hunter Black Olive Oil
- 1 small onion, finely chopped
- 1 cup pumpkin purée (fresh or canned)
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh thyme or sage for garnish
Directions
Step 1
In a large saucepan, heat 1 tbsp of blac truffle oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
Step 2
Add the Arborio rice, stirring to coat it with the oil and toast slightly for 1-2 minutes.
Step 3
Pour in the white wine and cook until absorbed, stirring frequently.
Step 4
Gradually add the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
Step 5
When the rice is nearly tender, stir in the pumpkin purée, continuing to cook until creamy and thickened.
Step 6
Stir in the Parmesan cheese, remaining Black Truffle oil, and season with salt and pepper.
Step 7
Serve garnished with fresh thyme or sage leaves.
