Pumpkin, Parmesan and Rosemary Fused Olive Oil give this Arborio rice risotto a creamy texture and a savory, woodsy flavor. Fresh rosemary goes in too, so the herb holds its own against the sweet pumpkin. Serve it in warm bowls with extra Parmesan, especially if someone has already claimed the grater.

I N G R E D I E N T S :

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 small pumpkin, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons Rocky Mountain Olive Oil Rosemary Fused Olive Oil + extra for drizzling
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste

I N S T R U C T I O N S :

1. In a large skillet, heat the Rosemary Fused Olive Oil over medium heat. Add the chopped onion and garlic, sauté until softened.
2. Add the diced pumpkin and chopped rosemary to the skillet, cook for 5-7 minutes until the pumpkin starts to soften.
3. Stir in the Arborio rice and cook for another 2-3 minutes.
4. Begin adding the vegetable broth, one ladle-ful at a time, stirring constantly and allowing the liquid to absorb before adding more.
5. Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan cheese and a drizzle of Rosemary Fused Olive Oil.

N U T R I T I O N A L   I N F O :

Estimated per serving: 387 calories • 9g protein • 62g carbs • 12g fat • 629mg sodium

Based on 6 servings and about 700g of trimmed pumpkin. Uses dry white rice as the Arborio reference. Excludes extra oil and seasonings added to taste. Estimates may vary by ingredient brand and portion size.