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Pumpkin and vermouth risotto with parmesan and mascarpone

Australian Gourmet Traveller recipe for pumpkin and vermouth risotto with parmesan and mascarpone.

By Lisa Featherby
  • 20 mins preparation
  • 55 mins cooking
  • Serves 4
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Pumpkin and vermouth risotto with parmesan and mascarpone
Pumpkin and vermouth risotto with parmesan and mascarpone

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 chicken or vegetable stock (5 cups)
  • 6 golden shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 200 gm vialone nano rice (1 cup)
  • 160 ml dry vermouth
  • 60 gm mascarpone, plus extra to serve (¼ cup)
  • 25 gm finely grated parmesan, plus extra to serve (1/3 cup)


  • 1
    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.
  • 2
    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.


Drink Suggestion: Pear and anise-scented white arneis. Drink suggestion by Max Allen

  • Author: Lisa Featherby