Name: Pumpkin and vermouth risotto with parmesan and mascarpone
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 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)

Pumpkin and vermouth risotto with parmesan and mascarpone

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

Serves 4

Prep

20M

Cook

55M

Total

1H 15M

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.

Ingredients

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)

Method

Main

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.