Sunday, February 8, 2009

Pumpkin Risotto with Sage and Truffle Oil

What do you get when you combine recipes for pumpkin penne and barley risotto? Why, pumpkin risotto, of course! I followed my risotto recipe, but replaced the thyme with sage. Near the end of its cooking time, I added about 1/2 can of pumpkin puree, and just a tiny swirl of white truffle oil. Oh, the truffle oil! It really turned this meal into something extra special.

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