Vegetarian
Creamy Pumpkin Risotto with Parmesan
Pumpkin, Parmesan and mascarpone turn a plain risotto into a creamy autumn classic. The recipe is simple and ready in under an hour, yet the result is well worth it.
Prep: 15 min
Cook: 40 min
Servings: 4
Energy: 895 kcal per serving
Method
01.
Heat the butter in a pan, add the onion and leave it to soften for 5 minutes.
02.
Cut the pumpkin in half, scoop out the seeds and rinse it well. Cut it into small cubes.
03.
Add the pumpkin and fry it for 10 minutes. Then add the rice and the wine and stir for 2–3 minutes until the alcohol evaporates.
04.
Cook over a low heat, pouring in the stock a little at a time. Stir often and cook for 25–30 minutes until the rice is al dente.
05.
Stir in the Parmesan, season with salt and pepper and top with the mascarpone.
