This creamy and comforting dish combines the rich flavors of pumpkin and sage with the luxurious aroma of white truffle oil, making it a perfect autumn meal.
1 cup Arborio rice
1/2 cup canned pumpkin puree
4 cups vegetable broth, kept warm
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons Baker and Olive White Truffle Olive Oil
2 tablespoons fresh sage leaves, chopped
Salt and black pepper, to taste
Grated Parmesan cheese, for garnish (optional)
In a large saucepan, heat the Baker and Olive White Truffle Olive Oil and Butter Olive Oil over medium heat.
Add the chopped onion and cook until it becomes translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Add the Arborio rice to the saucepan and stir to coat the rice with the oils, onions, and garlic. Toast the rice for about 2 minutes until it becomes slightly translucent at the edges.
Pour in the white wine and cook until it's mostly absorbed by the rice, stirring constantly.
Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir continuously and allow the liquid to be mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.
About halfway through the cooking process, stir in the canned pumpkin puree and chopped sage leaves. This will infuse the risotto with a lovely pumpkin and sage flavor.
Season the risotto with salt and black pepper to taste.
Once the risotto is cooked to your desired consistency, remove it from heat.
Drizzle Baker and Olive White Truffle Olive Oil over the risotto and gently fold it in to incorporate the luxurious truffle aroma.
Serve the Pumpkin and Sage Risotto hot, garnished with grated Parmesan cheese if desired.