pumpkin risotto with mascarpone
Pumpkin Risotto with Mascarpon
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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!.

Course: Main Course
Cuisine: Italian
Servings: 4
Author: Shoot the Cook
  • 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
  1. Heat the stock until almost boiling and then keep over a very low heat or use the microwave to heat it up.

  2. 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.

  3. 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.

  4. 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 .

  5. Stir in the mascarpone and the Parmesan. Divide the risotto among bowls or plates. Top with basil leaves and grated parmesan cheese if desired.

Recipe Notes

*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.