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!.
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.