Pumpkin and Chestnut Mushroom Risotto with Mascarpone Cheese

Starter | Serves 6 people | Prep/Cooking time: Prep time 10 min, Cooking Time 15 mins

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  • 1
    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.
  • 2
    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.
  • 3
    Season with salt and plenty of black pepper. Finally stir in 150g of Mascarpone cheese, serve and enjoy.


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  • 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