Pumpkin and vermouth risotto with parmesan and mascarpone

AT A GLANCE

  • Serves 4 people

Rice dishes are just about the best things you can cook in one pan. Here, the pumpkin lends a sweetness which is balanced by the aromatics of the vermouth.

  • 60 gm butter, coarsely chopped
  • 1 tbsp olive oil
  • 700 gm butternut pumpkin, cut into 2cm pieces
  • 1.25 litres (5 cups) chicken or vegetable stock
  • 6 golden shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 200 gm (1 cup) vialone nano rice
  • 160 ml dry vermouth
  • 60 gm (ΒΌ cup) mascarpone, plus extra to serve
  • 25 gm (1/3 cup) finely grated parmesan, plus extra to serve
01   Heat half the butter and half the olive oil in a saucepan over high heat. Add pumpkin and stir occasionally until pumpkin begins to caramelise (8-10 minutes), then remove from pan. Add chicken stock to pan, scrape base of pan with a wooden spoon and bring to the boil, then transfer to a jug and keep warm. Wipe saucepan clean.
02   Add remaining butter and oil to saucepan with shallot and garlic and stir frequently over medium heat until shallot is tender (5-10 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add pumpkin with 250ml stock and stir frequently until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until stock is absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes). Stir through mascarpone and parmesan, season to taste, serve immediately with extra parmesan.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

PEAR AND ANISE-SCENTED WHITE ARNEIS. , suggested by MAX ALLEN

FEATURED IN

Aug 2009

Aug 2009

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