Pumpkin Risotto

7 ingredients
3 steps

Ingredients

  • 13/16 cup pumpkin
  • 3 tablespoons olive oil
  • 1 1/2 cups risotto rice
  • stock 70 cl.
  • 4 tablespoons mascarpone
  • salt
  • pepper

Directions

  1. 1
    Peel and dice the pumpkin.
  2. 2
    Heat a skillet and add the olive oil. Add the diced pumpkin and saute it.
  3. 3
    In a large saucepan, heat a little oil and add the risotto rice. Stir until the grains are translucent. Add the stock one ladle at a time, stirring frequently until the liquid is absorbed and the rice is just tender. Add the diced pumpkin and mascarpone. Mix gently. Season with salt and pepper.

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