This Pumpkin Risotto with Mascarpone is a very simple & delicious recipe. Risotto, despite it takes around 30’ to make it, is not difficult. All you need is a pan and a few ingredients. I promise it is worth the effort!
I think you are going to love this risotto as much as my Asparagus Risotto with Mushroom that I made a few months ago. Why should you cook this pumpkin risotto now? Well pumpkin is in season at the moment and is the perfect dish for Halloween. Are you ready?
To make a delicious risotto you don’t need to buy special rice, the regular, short-grained rice that you find in supermarkets is sufficient. Making risotto is more about the technique! You need to stir the rice constantly & slowly while the rice absorbs the stock and becomes a creamy sauce.
Now you have learnt the basics for any risotto recipe. You’ll never get bored, because risotto is the perfect staple for all kinds of recipes.
Pumpkin is a nice addition to this risotto recipe and is healthy and delicious. The pumpkin pieces become soft and form part of the creamy sauce. I also added some mascarpone cheese at the end instead of butter to give it a cheesy flavour. It tastes glorious! There is something magic about the silky and creamy texture of this pumpkin risotto. You will love it!
Pumpkin is extremely nutritious and such a versatile ingredient. So if you don’t know what to do with the rest of the pumpkin, see my recipes for Pumpkin hummus, Curried Pumpkin Soup and Pumpkin Salad with Kale.
Did you like this recipe? Take a picture and share it on Twitter or Instagram with the hashtag #shoothecook. Cheers, friends!
This Pumpkin Risotto with Mascarpone is a very simple recipe. It is healthy & delicious at the same time, I promise it is worth the effort!.
- 1+1/2 cups (180g) Arborio rice
- 3 cups (250g) pumpkin, diced small
- 1/2 onion, minced
- 1 cup dry white wine
- 5-6 cups vegetable stock
- 1/3 cup (100g) mascarpone cheese
- 1/4 cup grated Parmesan cheese
- fresh basil leaves
- salt to taste
Heat the stock until almost boiling and then keep over a very low heat or use the microwave to heat it up.
In a saucepan, fry the onion in the oil over a low heat until soft (takes about 4’). Add the pumpkin and cook for a couple of more minutes.
Add the rice and mix well for a few seconds to coat the grains with oil, then pour in the white wine and cook, stirring constantly, until the liquid has almost evaporated.
Add one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed, stirring slowly. Add a little more stock, and continue to simmer gently. When the rice has turned in to a creamy sauce but the grains are slightly al dente, turn off the heat .
Stir in the mascarpone and the Parmesan. Divide the risotto among bowls or plates. Top with basil leaves and grated parmesan cheese if desired.
*Risotto does not last well the following day as it becomes dry, but this recipe better than others I have tried and it's still delicious next day.