1 1/2 litres vegetable or chicken stock
1 Tbs olive oil
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
1/4 cup mascarpone
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.
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.
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.
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.