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 chopped1 tbsp olive oil700 gm butternut pumpkin, cut into 2cm pieces1.25 litres (5 cups) chicken or vegetable stock6 golden shallots, finely chopped4 garlic cloves, finely chopped200 gm (1 cup) vialone nano rice160 ml dry vermouth60 gm (¼ cup)mascarpone, plus extra to serve25 gm (1/3 cup) finely grated parmesan, plus extra to serve
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.
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.