Pumpkin Risotto

Enjoy seasonal pumpkin in this elegant risotto from Michael Caines. Sweet pumpkin pairs beautifully with earthy mushrooms, Parmesan cheese and white wine in this recipe.

Introduction

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. 

Serves 4 as a starter

Ingredients

50ml olive oil
1 clove of garlic, crushed
50g onion, chopped
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
300ml water
To finish:
100g pumpkin puree
20g mascarpone cheese
20g Parmesan cheese
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
pumpkin oil
grated Parmesan

Instructions

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. 

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