Pumpkin Risotto with Balsamic and Hazelnuts

Name: Pumpkin Risotto with Balsamic and Hazelnuts
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

internationalcollectionoils.com

Experience the gourmet delight of a quick and elegant Pumpkin Risotto, infused with the distinct nutty flavor of International Collection…

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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