Pumpkin and Chestnut Mushroom Risotto with Mascarpone Cheese
Prep time 10 min, Cooking Time 15 minsGo Back to Cook Book
Place oil and butter into a large heavy-based saucepan. Bring to the heat and add shallot, garlic and thyme. Cook until soft. Next add the pumpkin and mushrooms and cook slowly for a further 5 minutes. Now add the rice and stir it all around for 2 minutes.
Add the wine. Slowly ladle in the chicken stock, stirring constantly.
Cook for another 20 minutes until the rice is tender but still with a little bite to it.
Season with salt and plenty of black pepper. Finally stir in 150g of Mascarpone cheese, serve and enjoy.
- 1/2 pumpkin, peeled, seeded and diced
- 15 chestnut mushrooms, halved
- 1 litre chicken stock
- 300g Arborio rice
- 2 shallots, finely diced
- 2 cloves garlic, roughly chopped
- 1 sprig thyme
- 1 large glass of dry white wine
- 50g butter
- 2 tbsp rape seed oil