Serves 4

1 1/2 litres vegetable or chicken stock

50g butter

1 Tbs olive oil

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1 onion, finely diced

4 cloves garlic, crushed

Fresh rosemary, 2 tsp, plus extra

1 1/2 cups risotto rice

500g pumpkin, diced

1 cup white wine

Salt and pepper

30g parmesan

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1/4 cup mascarpone

1

Put the stock into a saucepan and keep at a gentle simmer. Heat a large pan. Add the butter and oil then the onion and garlic. Stir for 5 minutes or until softened, but not coloured.

2

Add 2 tsp finely chopped fresh rosemary, stir then add the rice. Stir to coat with the butter and oil then continue to toast the rice for a few minutes. Add the pumpkin and stir, then after 5 minutes add the wine.

3

Add the stock a ladle at a time, stirring and scraping the bottom of the pan as you go. When each ladle has almost evaporated, add the next.

4

Continue cooking for about 20 minutes, the risotto will be cooked when the grains are soft but al dente. Season and add the grated parmesan before serving with a spoonful of mascarpone and a little extra rosemary.