Butternut Pumpkin & Scallop Risotto

Ingredients

• 600 g butternut pumpkin, peeled and diced
• 2 tbsp cream
• 1 tbsp water
• 2 tbsp brown sugar
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 L vegetable stock, divided
• 6 tbsp unsalted butter, divided
• 4 tbsp olive oil, divided
• 1 small brown onion, diced
• 2 cloves garlic, minced
• 400 g arborio rice
• 60 g mascarpone cheese
• 40 g parmesan cheese, grated
• Salt, to taste
• Freshly ground black pepper, to taste
• 16 scallops