White Truffle Pumpkin Risotto

COOKING TIME: 30 Minutes


  • 1 Tablespoon of Butter
  • 1 Tablespoon of My Brothers Olive Oil
  • 1/2 Onion
  • 1 clove of garlic, minced
  • 1/2 cup of mushrooms
  • 1 cups Isola Arborio rice
  • 1 container of White Truffle Pumpkin Creamy Spread
  • 1 1/2- 2 cups of hot stock (chicken or vegetable)
  • 1/2 cup grated cheese
  • pinch of pepper
  • 1/4 cup of fresh parsley

Preparation Instructions

  1. In a saucepan add the butter, olive oil, onion and garlic to medium high heat.
  2. Add the Arborio rice and coat with the butter for one minute.
  3. Stir in the pumpkin spread and mushrooms.
  4. Pour 1 cup of the hot stock to pan and stir until completely absorbed.
  5. Allow the mixture to simmer not boil so adjust heat if it starts to boil, around medium to medium low heat.
  6. Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
  7. Stir in the parmesan cheese, seasoning and parsley.
  8. Add some more cheese for additional flavor, water cress, and dried pumpkin.
  9. Serve immediately.

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The perfect gourmet risotto that is easy to make a great to enjoy!