Pumpkin Risotto

A comforting, creamy risotto packed with sweet pumpkin, parmesan and a touch of mascarpone.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• Warm the olive oil and 20 g of the butter in a large heavy-based saucepan over low heat.

Step 2

• Gently fry the onion for around 5 minutes, until softened but not coloured.

Step 3

• Increase the heat to medium, add the pumpkin and cook for around 10 minutes, stirring occasionally, until lightly coloured.

Step 4

• Add the rice and cook for 2 minutes, stirring constantly to toast the grains.

Step 5

• Pour in the wine or vermouth and stir until mostly absorbed.

Step 6

• Begin adding the stock, one ladle at a time, stirring constantly and allowing the rice to absorb each addition before adding the next.

Step 7

• After about 15 minutes, begin checking the rice for doneness.

Step 8

• When the rice is al dente and no longer absorbing liquid easily, add one final ladle of stock along with the remaining butter and parmesan.

Step 9

• Stir vigorously until the risotto is glossy and creamy – it should be loose, not sticky.

Step 10

• Season to taste with sea salt.

Step 11

• Serve topped with a spoonful of mascarpone, a drizzle of olive oil, and extra parmesan.