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

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Ingredients

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

Method

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.
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.
Remove from the heat and stir in the butter and Parmigiano Reggiano cheese. Season to taste with salt and pepper.
Serve topped with chopped hazelnuts, a drizzle of balsamico, and a sprinkling of fresh thyme.