15th Mar 2012 - 11:57
Ingredients
Ingredients: (Serves 4) 250g Tilda Arborio Rice ½ ltr vegetable stock (for a richer taste, use chicken stock) 150g Pumpkin, diced 50g Parmesan cheese 50g Butter 1tbsp Extra Virgin Olive Oil 40g Black truffle, shavings
Preparation method
Method: Preparation of risotto: Gently toast the rice with Extra Virgin Olive Oil in a saucepan. Mix in the vegetable stock – ratio: 1 cup rice:2 cups stock. Cover the pot and simmer for 13 mins. Cook the diced pumpkin until it has softened. When ready, remove from the heat and mix in the cooked diced pumpkin, Parmesan cheese and butter. Stir quickly and serve, topped with the black truffle shavings. Recipe courtesy of Tilda
Recipe courtesy of