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Pumpkin and mascarpone risoto
Serves:
Ingredients
- 200g pumpkin, diced
- 1 onion, chopped
- 1 clove garlic, chopped
- 100g mascarpone cheese
- 100g risotto rice
- 50ml white wine
- 100ml vegetable stock
Method
Heat a pan with a little olive oil and fry the onion, garlic and pumpkin together for 2 minutes. Add the rice and cook for a further 5 minutes till it becomes translucent. Gradually add the white wine and reduce. Pour the vegetable stock in gradually till the rice is cooked. Finally, stir in the mascarpone and serve.
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