Pumpkin Risotto with Leek & Marscapone

Serves 6
Calories: kcal/serving

Anon

Ingredients

3 oz unsalted butter
12 oz pumpkin, diced
2 leeks, sliced
1 tbsp chopped fresh sage
3 ½ pt vegetable stock
2 onions, chopped
1 heaped tsp fresh thyme
1 bay leaf
1lb Arborio rice
½ pt dry white wine
3 oz grated parmesan
6 oz marscapone
4 tbsp chopped flat leaf parsley
salt & black pepper

To Serve

Dressed bitter salad leaves


 

Method

  1. Cook pumpkin in half the butter for 5 mins until lightly caremelised.

  2. Reduce heat, add leeks and sage. Cook until leeks are softened but not coloured, and pumpkin soft but holds shape.

  3. Season to taste and set aside.

  4. Pour stock in pan and bring to simmer. Fry onion, thyme and bayleaf in the rest of the butter until soft but not coloured.

  5. Add rice and stir for 1 minute. Pour in wine and allow to bubble down, stirring.

  6. Add stock ladle at a time. Stir frequently. Allow each to be almost completely absorbed before adding next. Takes 20-30 minutes.

  7. Fold in the pumpkin mixture, parmesan, marscapone and parsley.

  8. Season to taste and leave to rest for a couple of minutes before serving.

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