Pumpkin and vermouth risotto with parmesan and mascarpone recipe
Wine, roasted pumpkin and creamy mascarpone come together in a comforting bowl made for cooler weeknights.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Plate
Ingredients
- 60 gm unsalted butter, coarsely chopped
- 2 ½ tbsp olive oil, plus extra for drizzling
- 700 gm butternut pumpkin, peeled, seeded, cut into 2cm thick wedges
- 1 ¼ litres (5 cups) hot chicken or vegetable stock
- 6 golden shallots, finely chopped
- 4 garlic cloves, finely chopped
- 200 gm (1 cup) vialone nano rice (see note)
- 165 ml (⅔ cup) dry vermouth
- 60 gm (¼ cup) mascarpone, plus extra to serve
- 25 gm finely grated parmesan, plus extra to serve
- Basil and lemon wedges, to serve
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