Arborio rice is cooked to perfection in a fragrant broth infused with the essence of pumpkin and fresh rosemary. The nutty and herbaceous undertones of our Rosemary Fused Olive Oil marry the ingredients together, while the addition of Parmesan cheese lends a velvety richness that coats every grain of rice. Savor the comforting warmth and complexity of this timeless Italian classic.

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.