Great for those chilly nights, this recipe takes the humble pumpkin and turns it into a delightful dish that can be eaten as a starter or main.
|1||clove of garlic, crushed|
|50g||button mushrooms, sliced|
|100g||pumpkin, cut into small dice|
|a pinch||of saffron strands|
|200g||Vialone Nano or Carnaroli risotto rice|
|100ml||white wine (e.g. sauvignon blanc)|
|200ml||warm chicken stock|
|30ml||extra virgin olive oil|
|1 tbsp||chopped fresh parsley|
|salt and freshly ground black pepper|
|For the garnish:|
|20||button mushrooms, halved|
|toasted pumpkin seeds|
Heat the olive oil in a heavy-based pan, add the garlic, onion, sliced mushrooms and pumpkin, and cook gently without colouring for 3 minutes. Add the saffron and cook for a further minute, then add the rice and continue to cook, stirring until it is too hot to touch.
Add the white wine and reduce to nothing, then start to add the warm stock a little at a time, stirring constantly. Cook for 18 minutes, continuing to add the stock and water gradually, then remove from the pan and leave to cool on a tray. While it's cooling, pan-fry the 20 halved button mushrooms for the garnish with olive oil.
To finish, warm the risotto and stir in the pumpkin puree, mascarpone, grated Parmesan, extra virgin olive oil, and chopped parsley. Season with salt and pepper.
Correct the texture with a drop of water or stock, then spoon into your serving bowls.
Garnish with the pan-fried button mushrooms, a sprinkling of toasted pumpking seeds and oil, and finally some freshly grated Parmesan.