Pumpkin Risotto with Balsamic and Hazelnuts

Experience the gourmet delight of a quick and elegant Pumpkin Risotto, infused with the distinct nutty flavor of International Collection Virgin Pumpkin Seed Oil. Elevate your dinner in under an hour with a luxurious twist, adding a touch of sophistication with just a drizzle.

Time 35 min
Servings 4
Difficulty 2


  • 12 oz pumpkin puree
  • 1/2 yellow onion, minced 
  • 2 tablespoons International Collection’s Virgin Pumpkin Seed Oil
  • 12 oz carnaroli rice (or arborio)
  • 4 – 5 cups of hot vegetable stock
  • 1 oz Parmigiano Reggiano cheese (or dairy-free alternative use vegan parmesan), grated
  • Salt and pepper to taste
  • 1.5 oz toasted and chopped hazelnuts
  • Balsamic Vinegar of Modena IGP, to taste
  • Fresh thyme, to taste


  1. Brown the onions in oil in a risotto casserole or large saucepan. Add the rice and stir for a few minutes until the rice is slightly toasted. Add enough hot stock to cover the rice.  
  2. As soon as the stock is absorbed add more, a cup at a time, alternating with tablespoons of pumpkin puree.  Cook until the rice is tender, but still firm, approximately 15-18 minutes.
  3. Remove from the heat and stir in the butter and Parmigiano Reggiano cheese. Season to taste with salt and pepper.
  4. Serve topped with chopped hazelnuts, a drizzle of balsamico, and a sprinkling of fresh thyme.