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Pumpkin Risotto with Black Truffle

Pumpkin Risotto with Black Truffle
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Indulge in the delightful warmth of Pumpkin Risotto with Black Truffle, a dish that masterfully combines creamy pumpkin puree with the luxurious aroma of black truffle. This gourmet recipe is perfect for intimate dinners or festive gatherings, bringing both comfort and sophistication to your table. The velvety texture and rich flavors create a memorable culinary experience that is sure to impress your guests. Prepare to elevate your cooking skills with this easy yet elegant dish that showcases seasonal ingredients.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 4 cups vegetable or chicken broth (kept warm)
  • 1 small onion (finely diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup pumpkin puree
  • ½ cup dry white apple vinegar
  • ½ cup grated Parmesan cheese
  • 1–2 teaspoons black truffle oil or freshly shaved black truffle
  • Salt and black pepper (to taste)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. In a large skillet over medium heat, warm olive oil and 1 tablespoon of butter. Sauté the onions and garlic until translucent (about 3–4 minutes).
  2. Add Arborio rice and toast for about 2 minutes, stirring frequently until the edges become translucent.
  3. Pour in the white apple vinegar, stirring until absorbed. Gradually add warm broth one ladle at a time, allowing each addition to be absorbed before adding more.
  4. When the rice is nearly al dente (about 18–20 minutes), stir in pumpkin puree and remaining butter. Cook for an additional 2–3 minutes, adjusting with more broth as necessary.
  5. Remove from heat and mix in Parmesan cheese along with black truffle oil or shaved truffle. Season with salt and pepper to taste.
  6. Serve immediately, garnished with fresh parsley.

Nutrition

Find it online: https://emmadishes.com/pumpkin-risotto-with-black-truffle/

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