Pumpkin, Rosemary And Mascarpone Risotto

Pumpkin, Rosemary And Mascarpone Risotto


500gm pumpkin, 1 brown onion chopped, 3 cloves garlic, crushed and chopped, 50gm Butter, 500gm Riso Carnaroli, 2tblspns extra virgin olive oil, 200ml white wine (hot), 3 lt vegetable stock (hot), 100gm fresh rosemary leaves, chopped 100gm grated parmesan, 3tblspns mascarpone cheese.


reheat oven to 150 C Roughly chop pumpkin, leaving skin on, and roast for about 45 minutes or until pumpkin is cooked. Set aside Sweat off onion and garlic in 20gm butter. Do not brown. Set aside Remove skin from pumpkin Place pumpkin flesh, cooked onion and garlic into food processor and blend to a smooth puree. Set aside. Put rice in a large heavy based pot and toast with olive oil, being careful not to burn. When hot, add wine. Do not stir rice, just shake the pot. Allow wine to be absorbed and then add stock, about 300ml at a time, allowing it to absorb. Again, don't stir the rice, just shake the pot. After cooking for about 8-10 minutes add one third of pumpkin puree. Keep adding stock, allowing it to absorb. Continue cooking for another eight minutes and add remaining pumpkin and chopped rosemary. Stir through using a wooden spoon. Cook for another two minutes, remove from heat and mix through remaining butter and parmesan. Season to taste Finish with a spoon of mascarpone cheese on top and serve immediately.

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